Peixinhos da Horta (Portuguese Green Bean Tempura)
Crispy battered green beans, a classic Portuguese snack, served hot with a squeeze of lemon and a simple garlic‑herb dip.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Serves
- 4
- Difficulty
- Easy
Method
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Step 1 of 6
Pat the green beans dry with a kitchen towel and set aside in a single layer.
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Step 2 of 6
In a bowl whisk together the flour, salt, pepper and smoked paprika, then whisk in the cold sparkling water and egg until the batter is smooth and slightly thick.
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Step 3 of 6
Heat the oil in a deep pan to 180°C (350°F); test with a drop of batter – it should sizzle and rise immediately.
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Step 4 of 6
Dip the beans in the batter, letting excess drip off, and lower them into the oil in batches, frying for 2–3 minutes until golden and crisp.
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Step 5 of 6
Using a slotted spoon, transfer the beans to paper towels to drain, then sprinkle with a pinch of sea salt.
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Step 6 of 6
Combine the yoghurt, garlic, parsley, lemon juice and a pinch of salt in a small bowl; serve the dip alongside the hot beans.
Notes from the kitchen
If sparkling water is unavailable, use chilled plain water with a pinch of baking soda to add lightness to the batter. The beans can be reheated in a hot oven (200°C) for a few minutes to restore crispness.
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