Ingredients
Beans
- 500 gflat green beans, or runner beans, topped and tailed
- salt
Batter
- 150 gplain flour
- 1egg
- about 200 ml cold water or cold beer
- ½ tspsalt
- ¼ tspbaking powder, optional
To fry
- olive oil or sunflower oil, for deep frying
To serve
- lemon wedges
- coarse salt
- bread
Directions
- Top and tail them and pull off any strings. Blanch them in well-salted boiling water for 3 to 4 minutes, until just tender but still bright green.
- Drop them straight into iced water to stop the cooking and fix the colour. Now dry them thoroughly on a cloth. Use very cold liquid and mix it as little as possible. Cold liquid and minimal mixing keep the batter light.
- Rest it 10 minutes, no longer. Heat the oil to 180°C (355°F). Dip each bean in the batter, let the excess drip off, and lower it into the oil.
- Let the excess drip back into the bowl, because a heavily loaded bean fries into a doughy lump.
- Fry a few at a time for 2 to 3 minutes, turning once, until pale golden and crisp. Do not crowd the pan, which drops the oil temperature and gives greasy, soft batter.
- Drain on a rack rather than paper. Salt them immediately while they are hot enough for the salt to stick.
- Serve at once with lemon wedges and bread. They must be eaten within minutes, because the batter softens as it cools and the whole appeal is the crispness.
Technique
- Cold beer in place of water gives a lighter, slightly more open batter.
- The same batter is used for other vegetables, and courgette flowers are particularly good.
- They are served as a petisco with a glass of vinho verde.
Substitutions
- Runner beans or any flat wide green bean.
- Sparkling water or beer in place of still water.
Variations
- Made with courgette, cauliflower or pumpkin.
- With a splash of white wine in the batter.
- Served with a garlic and vinegar dip.
History
Portuguese friars’ fasting food that Jesuit missionaries carried to Japan, where it became tempura.
Frequently asked questions
What is Peixinhos da horta?
Peixinhos da horta is a snack from Portugal: green beans in light batter, deep fried; eaten as a meatless snack. Portuguese friars’ fasting food that Jesuit missionaries carried to Japan, where it became tempura.
How long does Peixinhos da horta take to make?
Peixinhos da horta takes 20 min of preparation and 20 min of cooking. The recipe makes 4 servings. It is rated easy to make.
What can I substitute in Peixinhos da horta?
Yes, within limits. Runner beans or any flat wide green bean. Sparkling water or beer in place of still water.
What is the most important thing to get right in Peixinhos da horta?
Fry a few at a time for 2 to 3 minutes, turning once, until pale golden and crisp. Do not crowd the pan, which drops the oil temperature and gives greasy, soft batter.
