Fried Green Beans Peixnhos Da Horta Recipes
FRIED GREEN BEANS (PEIXNHOS DA HORTA
Found this recipe on a site called Easy Portuguese Recipes. The site says Peixinhos da Horta were initially made on Portuguese ships as a method of keeping the vegetables from going bad. These deliciously fried green beans were introduced in Portuguese travels to Japan and became the inception for what is now known as Japanese Tempura cooking. Looks great to me!!
Provided by Mrs Goodall
Categories Filipino
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a saucepan with a cup of water and a teaspoon of salt to a boil. Add the beans to the pot of boiling water and cook until almost tender but still slightly crisp, about 2 minutes.
- Remove the beans once done and transfer them to a bowl with cold water for about a minute. Once done, place them on paper towels to dry.
- Now heat the oil in a deep fryer or a large saucepan to 400 degrees Fahrenheit.
- Combine the flour, cup of water, eggs, and salt and pepper to taste in a bowl and whisk until the batter reaches a smooth and even consistency.
- One by one, dip the green beans in this batter and then immediately fry them in the fryer until golden brown. Once each one is done place them on paper towels to dry.
- Sprinkle the deep-fried green beans with salt to taste and serve once done.
Nutrition Facts : Calories 2135.4, Fat 221.8, SaturatedFat 29.4, Cholesterol 124, Sodium 836.9, Carbohydrate 34.6, Fiber 4.9, Sugar 5.1, Protein 10.2
LITTLE FISH OF THE GARDEN (PEIXINHOS DA HORTA) - PORTUGUESE
Entered for safe-keeping, couldn't resist the name of these fried battered flat beans by Ana Patuleia Ortins in "Portuguese Homestyle Cooking." Serve hot or at room temperature as an appetizer or side dish. Is it just me, or does this sound like a good time to use the deep fryer?
Provided by KateL
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the beans and trim the tips. Place the beans in a medium saucepan with 1 teaspoon of the salt and enough water to cover by 1 inch. Cover and bring to a boil over medium-high heat. Reduce the heat and simmer until almost tender, about 3 minutes. Drain well and blot to remove excess water.
- Make a batter of the eggs, flour, remaining salt, and pepper.
- Heat about 1 cup of oil in a small skillet until hot, but not smoking. Working with 3 beans at a time, dip the beans in the batter forming a group of 3.
- Immediately place the grouped beans in the skillet and pan-fry. The beans should stik together as they fry, although sometimes you may get one or two that separate. When the beans are a light golden color on both sides, remove from the pan with a slotted spoon and drain on paper towels.
- Serve hot or at room temperature as an appetizer or a side dish.
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