Peixinhos da Horta

Green beans encased in a thin, crisp batter. The crust should be golden and dry to the touch, protecting a vibrant, crunchy vegetable inside.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 363
• Protein: 9 g
• Carbs: 35 g
• Fat: 19 g

Ingredients

• 400 g Green bean ( trimmed )
• 150 g Wheat flour ( sifted )
• 2 piece Egg ( whole )
• 150 ml Mineral water ( sparkling and very cold )
• 750 ml Sunflower oil ( for frying )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 1 piece Citrus limon (L.) Burm. f. optional ( cut into wedges for serving )

Instructions

1. Blanch the vegetables

   Plunge the beans into salted boiling water for 3 minutes. They must remain firm. Refresh immediately in ice water to set the chlorophyll and stop cooking. Pat dry thoroughly: moisture is the enemy of crispness.

2. Prepare the batter

   In a mixing bowl, combine flour with eggs and salt. Pour in the cold sparkling water in a steady stream while whisking. The batter should be smooth and coat the spoon like a fluid cream, without lumps.

3. Heating the oil

   Heat the sunflower oil in a pan. To check the temperature, drop a bit of batter: it should instantly rise to the surface, sizzling without browning immediately.

4. Fry the beans

   Dip the beans one by one into the batter, drain slightly, and drop into the hot oil. Do not overcrowd the pan to keep the temperature steady. Flip when the side is golden and rigid.

5. Draining and seasoning

   Remove the beans with a skimmer and place on paper towels. Sprinkle with sea salt while still scalding hot so the salt adheres to the crust.

Chef's tips

• The water must be ice-cold to create a thermal shock with the hot oil, which is the secret to a batter that doesn't soak up grease.
• Do not overwork the batter after adding the water to avoid developing gluten elasticity.

Storage

Consume immediately. Fried foods lose their crispness as they cool.