Tempura Green Beans with Mild Cayenne Sour Cream |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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 |
Directions:
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.
|
|