Green Bean Tempura With Avocado Mayo Recipes

GREEN BEAN AND ASPARAGUS TEMPURA

Green Bean and Asparagus Tempura image

Provided by Giada De Laurentiis

Time 13m

Yield 4 servings

Number Of Ingredients 9

Ingredients

Vegetable oil, for frying
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 cup club soda
1 tablespoon sesame or peanut oil
12 medium asparagus stalks, trimmed
12 green beans, trimmed
1/2 cup soy sauce

Steps:

In a large heavy-bottomed saucepan, pour in enough vegetable oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer, inserted in the oil, reaches 375 degrees F. (If you dont have a thermometer a cube of bread will brown in about 2 minutes.)
While the oil is heating, in a medium bowl, whisk together the flour, baking powder and baking soda. Add the club soda and sesame oil. Stir until just combined and still lumpy.
Dip the vegetables in the batter and fry, 3 or 4 at a time, until the batter is golden and crispy, about 60 to 70 seconds. Drain on paper towels.
Arrange the vegetables on a platter and serve the soy sauce alongside as a dipping sauce.

GREEN BEAN TEMPURA WITH AVOCADO MAYO

Green Bean Tempura with Avocado Mayo image

Use seltzer to make an extra light tempura batter for these green beans.

Provided by Food Network Kitchen

Time 30m

Yield 4-6

Number Of Ingredients 8

Ingredients

1 ripe avocado
3 tablespoons mayonnaise
2 tablespoons freshly squeezed lemon juice
Kosher salt
3/4 cup cornstarch
3/4 cup all-purpose flour
1 1/2 cups seltzer
1 pound trimmed green beans

Steps:

Puree the avocado, mayonnaise, lemon juice, 1/4 cup water and 1/2 teaspoon salt in a blender. Cover and refrigerate until ready to use.
Pour enough oil to fill a large, heavy-bottomed saucepan, about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.
Whisk together the cornstarch, flour and seltzer. Submerge the green beans in the batter. Working in batches, carefully drop the beans into the oil and fry until crispy and golden, about 3 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate and sprinkle with salt. Serve with the avocado mayonnaise for dipping.

TEMPURA-FRIED GREEN BEANS WITH MUSTARD DIPPING SAUCE

Tempura-Fried Green Beans With Mustard Dipping Sauce image

The recipe for these irresistible green beans came to The Times from Jimmy Bradley, the chef and owner of the Red Cat in Manhattan. He fries green beans in a tempura batter, then serves them - hot, crunchy, with plenty of salt - aside a sweet-and-spicy mustard sauce. You'll find them on the bar, eaten as meals in themselves, and at most tables running back through the room as appetizers or side dishes. They are Buffalo chicken wings for people with good art on the wall and a capacity for avoiding, as A.J. Liebling wrote, the fatal trap of abstinence. You simply can't eat just one.

Provided by Sam Sifton

Categories easy, quick, one pot, appetizer

Time 25m

Yield Serves 4

Number Of Ingredients 10

Ingredients

4 egg whites
3 cups flour
2 3/4 cups club soda
About 6 cups canola oil, for frying
1/4 cup Dijon mustard
2 tablespoons honey
2 teaspoons light soy sauce
1 teaspoon hot sauce
1 pound green beans, trimmed
Kosher salt

Steps:

In a large bowl, whisk the egg whites until soft peaks form. Whisk in the flour and club soda. Place the batter in the refrigerator until ready to use.
Pour the oil into a large pot so that it is at least a few inches deep. Heat to 350 degrees over a medium-high flame.
Meanwhile, combine the mustard, honey and soy and hot sauces in a small saucepan and set over medium heat, stirring occasionally, until warm and thick, about 5 minutes. Set aside.
Dip the trimmed beans into the batter, letting the excess run off. (A slotted spoon or spider is useful here.) Carefully lower them into the hot oil in small batches, so that they do not stick together. Fry until the batter is golden brown and the beans are bright green, about 3 minutes. Remove with a slotted spoon and place on a paper-lined plate. Season with salt. Repeat until the beans are finished. Serve with a bowl of dipping sauce.

Nutrition Facts : @context http, Calories 1003, UnsaturatedFat 60 grams, Carbohydrate 89 grams, Fat 66 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 1140 milligrams, Sugar 13 grams, TransFat 0 grams

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