DEEP-FRIED SEA BEANS
Provided by Melissa Clark
Categories appetizer, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Place 1/2 cup of the flour in a small bowl. In another small bowl, whisk together the remaining flour, cornstarch, turmeric and salt. Stir in enough water, about 3 tablespoons, to create a thin, runny batter.
- In medium saucepan, heat 2 inches of oil to 365 degrees.
- Dredge sea beans in the plain flour, then in the batter, shaking off excess. Deep-fry in batches until beans are golden brown, 3 to 4 minutes. Use a slotted spoon to transfer the fried beans to a plate lined with paper towels to drain before serving.
Nutrition Facts : @context http, Calories 160, UnsaturatedFat 7 grams, Carbohydrate 21 grams, Fat 8 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 75 milligrams, Sugar 1 gram, TransFat 0 grams
DEEP-FRIED GREEN BEANS
Provided by Food Network Kitchen
Categories appetizer
Time 28m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Toss 1 pound leftover cooked or raw green beans with 1 teaspoon salt, 1/4 teaspoon cayenne pepper and 1 cup buttermilk; soak for 15 minutes. Season 1 cup cornmeal with salt and cayenne. Dredge the green beans in the cornmeal, then deep-fry in 2 inches of 375 vegetable oil until golden brown, 2 to 3 minutes.
CHINESE DEEP-FRIED FISH WITH SPICY BLACK BEAN SAUCE
Provided by Tyler Florence
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Remove the head from the fish (or have your fishmonger do this) and cut the fish into 2-inch thick steaks. Put the rice flour on a plate and season it well with salt and pepper; dredge the fish pieces in the rice flour, shaking off any excess.
- In a deep pot or a wok large enough to hold the fish, heat the vegetable oil to 350 degrees F. Carefully put in the fish and deep-fry until it is browned, crisp, and cooked through, about 12 to 15 minutes. Remove the fish pieces and drain them on paper towels; place them onto a platter.
- Carefully drain all but 3 tablespoons of oil from the wok. Stir-fry the scallions, ginger, garlic, and chiles for about 2 minutes. Add the black beans and fry for another minute. Pour in the chicken stock, bring to a boil, and simmer until the sauce begins to thicken, about 10 minutes. In a small bowl mix the cornstarch with 2 tablespoons water making sure to get out all the lumps. Pour this slurry into the black bean mixture (it will thicken immediately) and cook for another 2 minutes. Pour the sauce over the fish pieces, garnish with cilantro leaves, and serve.
REFRIED BEANS
Try making this dish to serve at a party - it works well as a dip served with nachos. It's also a great accompaniment to a larger Tex-Mex-style meal
Provided by Barney Desmazery
Categories Dinner
Time 40m
Yield Serves 4 as a topping or 2 as side
Number Of Ingredients 9
Steps:
- Lightly drain the beans, reserving the juice from the tin, but do not rinse (you want the beans in about half the liquid from the can). Depending on the texture you prefer, either mash them roughly in a bowl or blitz them using a blender until smooth. Set aside.
- Heat the oil in a large frying pan or casserole and cook the onions for 8-10 mins until soft and golden. Scatter in the garlic, chilli and cumin seeds, and sizzle everything for 2 mins more. Tip in the beans, oregano, paprika and a pinch of salt. Cook everything together for 5 mins until the beans have heated through adding more reserved bean juice if it's too thick. Serve straightaway with a sprinkling of coriander, if you like, or leave to cool and keep chilled. Will keep chilled for up to three days or frozen for a month. Reheat with a splash of water mixed in.
Nutrition Facts : Calories 114 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.01 milligram of sodium
DEEP-FRIED BROAD BEANS (FAVA BEANS)
I happened upon these in a local Asian grocery store and fell in love. My first batch was seasoned with cheese (sort of nachoish!) and the next, with garlic. This basic recipe hails from http://www.uktvfood.co.uk/ and I haven't tried it yet, therefore cook time is an estimate.
Provided by Sandi From CA
Categories Lunch/Snacks
Time 20m
Yield 10 snack-sized servings
Number Of Ingredients 3
Steps:
- Heat the vegetable oil in a wok or deep saucepan.
- Add the broad beans to the hot oil and fry until lightly coloured.
- Remove the fried beans using a slotted spoon. Drain on kitchen paper.
- Season with salt and serve.
Nutrition Facts : Calories 323.1, Fat 1, SaturatedFat 0.2, Sodium 2061.2, Carbohydrate 56.5, Fiber 16.8, Protein 24.9
DEEP FRIED GREEN BEANS
Fresh green beans blanched, then deep-fried to a golden crispness that nobody could resist. Best served with ranch dressing.
Provided by Tonya1982
Categories Appetizers and Snacks Beans and Peas
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a pot of water to a boil; cook beans in boiling water until bright green, about 2 minutes. Immediately transfer green beans to a bowl of ice water to stop the cooking process. Drain and dry beans with paper towels.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Pour flour into a bowl. Whisk egg in a separate bowl. Pour bread crumbs into a third bowl.
- Coat green beans with flour; transfer to beaten egg and coat evenly. Press coated green beans into bread crumbs.
- Fry breaded green beans, working in batches, in the hot oil until golden brown, 3 to 5 minutes. Transfer fried beans to a paper towel-lined plate to drain.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 40.7 g, Cholesterol 46.8 mg, Fat 14.2 g, Fiber 5.8 g, Protein 9.5 g, SaturatedFat 2.3 g, Sodium 552.3 mg, Sugar 3.4 g
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