Lunch: Tempura Green Beans with Mild Cayenne Sour Cream Recipe | Myrecipes

Batters like this one that use carbonated beverages such as club soda produce gas bubbles that discourage oil absorption, yielding a lighter fried food.

Ingredients

4 cups canola oil
4.4 ounces gluten-free all-purpose flour (about 1 cup; such as Bob's Red Mill)
5 ounces white rice flour (about 1 cup; such as Bob's Red Mill)
2 teaspoons paprika
1 teaspoon baking soda
1/2 teaspoon black pepper
1 1/4 cups club soda, chilled
8 ounces green beans, trimmed
1/2 teaspoon kosher salt
Mild Cayenne Sour Cream

Instructions

Preheat oven to 200 °.
Clip a candy thermometer onto the side of a 4-quart Dutch oven; add oil to pan. Heat oil to 385 °.
While oil heats, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, paprika, baking soda, and black pepper in a medium bowl. Gradually add club soda, stirring with a whisk until smooth.
Dip beans, 1 at a time, in batter, coating completely. Add to hot oil in a single layer. (Do not crowd pan.) Fry, in batches, 1 minute or until golden, turning once. (Maintain temperature of oil at 375 °.) Drain beans on a paper towel–lined jelly-roll pan. Place pan in oven, and keep warm at 200 ° until ready to serve. Sprinkle beans evenly with salt just before serving. Serve with Mild Cayenne Sour Cream.

Reviews


Add a review for Tempura Green Beans with Mild Cayenne Sour Cream Recipe | Myrecipes

(How often do you make and eat this recipe?)

(How difficult is it for you to make this recipe?)

Register to learn what this meal can do for you

Create a new plan every week and get full access to our premium plans

Subscribe now