Tempura Green Beans with Mild Cayenne Sour Cream

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.

Yield: 8 servings (serving size: 1/8 of beans and 1 tablespoon sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • 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

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

Preparation

  1. 1. Preheat oven to 200°.
  2. 2. Clip a candy thermometer onto the side of a 4-quart Dutch oven; add oil to pan. Heat oil to 385°.
  3. 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. 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.
Note:

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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