Tempura Green Beans Recipe
Crispy tempura fried green beans with chile mayo, lime, and tajín powder.
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Ingredients
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Tempura Green Beans
Chile Mayo (Dip)
Method
Tempura Green Beans
Prepare beans
Rinse and trim the green beans, removing any stems or tough ends. Pat dry thoroughly with kitchen towels — dry beans help the batter adhere and stay crisp.
Heat oil
Pour the vegetable oil into a deep, heavy pot or Dutch oven to a depth of 2–3 inches (about 3–4 cups depending on pot). Clip a deep-fry thermometer to the side and heat oil to 350°F (175°C) over medium-high heat. Maintain this temperature for frying.
Make batter
In a medium bowl, whisk together the all-purpose flour, rice flour, cornstarch, baking powder, 1/2 teaspoon of the sea salt, and 1/8 teaspoon black pepper. In a separate small bowl, lightly beat the cold egg with the ice water and cold club soda. Pour the wet mix into the dry ingredients and gently fold just until combined — batter should be lumpy and slightly chilled. Do not overmix; small lumps are fine and will give a light texture. If batter feels warm, place briefly in the refrigerator for 5–10 minutes.
Coat and fry
Working in small batches (6–8 beans at a time to avoid crowding), hold a few green beans together, dip them into the tempura batter to coat evenly, letting excess drip back into the bowl. Carefully lower the battered beans into the hot oil. Fry until the batter is crisp and pale golden, about 2–3 minutes per batch. Use a spider/skimmer to turn or lift beans as needed for even frying.
Drain and season
Remove the fried green beans to a wire rack set over a baking sheet or to paper towels to drain. Immediately sprinkle with the remaining 1/2 teaspoon sea salt and 1 teaspoon tajín while still hot so the seasoning adheres. Zest a small amount (about 1/2 teaspoon) of the lime over the beans for a bright citrus note. Repeat frying with remaining beans, keeping cooked batches warm in a 200°F (95°C) oven if desired for up to 20 minutes.
Finish
Arrange the tempura green beans on a serving platter, garnish with additional lime wedges, a light dusting of tajín if desired, and serve hot alongside the chile mayo.
Chile Mayo (Dip)
Combine mayonnaise, sriracha, adobo or smoked chile paste, lime juice, honey, salt, and black pepper in a small bowl. Whisk until smooth and taste; adjust heat or acidity by adding more sriracha or lime juice if desired. Chill for at least 10 minutes to let flavors meld. Serve in a small bowl beside the tempura green beans for dipping.