Tempura Green Beans with Mild Cayenne Sour Cream

Oxmoor House
Tempura Green Beans with Mild Cayenne Sour CreamRecipe
Photo: Oxmoor House

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

8 servings (serving size: 1/8 of beans and 1 tablespoon sauce)


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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


1. Preheat oven to 200°.

2. Clip a candy thermometer onto the side of a 4-quart Dutch oven; add oil to pan. Heat oil to 385°.

3. 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.

4. 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.

Created date

November 2011

Nutritional Information

Calories 240
Fat 15.9 g
Satfat 2.1 g
Monofat 8.9 g
Polyfat 4 g
Protein 3.4 g
Carbohydrate 22.3 g
Fiber 2.7 g
Cholesterol 5 mg
Iron 0.6 mg
Sodium 337 mg
Calcium 25 mg