Tempura Green Beans with Mild Cayenne Sour Cream
More From Oxmoor House
- Calories: 240
- Fat: 15.9g
- Saturated fat: 2.1g
- Monounsaturated fat: 8.9g
- Polyunsaturated fat: 4g
- Protein: 3.4g
- Carbohydrate: 22.3g
- Fiber: 2.7g
- Cholesterol: 5mg
- Iron: 0.6mg
- Sodium: 337mg
- Calcium: 25mg
- 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
- 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.
When frying, choose a healthy oil that has a high smoke point and is low in saturated fat, such as peanut, soybean, or canola oil. Then place it in a deep skillet or Dutch oven. The pan you choose should depend on the food you'll cook—you don't want to overcrowd the pan. Clip a candy thermometer to the side of the pan, and then watch the temperature very closely. If the oil is not hot enough, the food will soak up extra oil.
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