Happy Fryfest you guys!!!! Chanukah is upon us and it’s time to heat up your cast iron skillet because latkes, and donuts, and funnel cakes, oh my!!
I love a good fryfest and it’s that time of year when calories don’t count (right?)! Tempura fried greens are literally my FAVE and after seeing a friend have them recently at Soho Asian Bar & Grill in Florida (where I first had them), I decided to fry up a batch myself!
Tempura fried anything is super simple to do and requires very minimal ingredients! As long as you get your temp right (I recommend a deep fry thermometer for frying!), you’ll be on your way to crispy deliciousness.
Keep in mind that having your oil too cold with result in greasy food, and having it too hot will result in burnt food! So get that temp accurate! (that works for donuts, funnel cakes, deep fried oreos or anything else you want to fry for the holiday!)
And once you have that fryer working, feel free to tempura fry everything in your produce drawer! Because if it’s veggies, it doesn’t count right? Right?
Tempura Green Beans
2 lbs. haricots verts (French green beans), trimmed
1 cup all-purpose flour
1 cup cold seltzer
1/2 tsp salt, plus more for finishing
red pepper flakes, to taste
toasted sesame seeds, to taste
spicy mayo and sweet sauce, for serving
Add flour, seltzer and salt to a bowl and stir until combined (don’t overmix).
Pour canola oil into a a skillet about 3 inches deep. Heat oil over medium-high heat until temp reaches 375°F or until batter sizzles when dropped in oil.
Working in batches, coat 5-6 green beans in batter and drop in oil. Fry until lightly golden, about 3 minutes. Transfer to a paper towel lined plate and transfer to a rack set over a baking sheet. Season with extra salt, red pepper flakes and sesame seeds. Serve immediately with spicy mayo and sweet sauce for dipping.
1/4 cup mayo
1 tbsp rice vinegar
1/2 tsp sesame oil
1 tsp sriracha (or, to taste)
Add to a bowl and stir to combine.