Chef John Ash makes Tempura Green Beans

tempura batter mix

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour provides a gluten-free option while maintaining a light texture.

dipping sauce

🥗Healthier: soy sauce

💰Cheaper: homemade vinegar sauce

Soy sauce is lower in calories and can be easily made at home.

Welcome to my kitchen.

Discuss the importance of the batter for tempura, mentioning that it should not develop gluten.

Explain that tempura is best eaten straight out of the fryer.

Introduce the fryer or deep Dutch oven with a couple inches of oil.

Blanch the green beans and trim the ends before using them.

Roll the green beans in flour to help the batter stick.

Dip the green beans into the batter, twisting them around to coat.

Carefully drop the battered green beans one at a time into the hot oil, avoiding overcrowding.

Fry the green beans for about 1 minute until crispy and unevenly coated.

Remove the green beans from the oil and place them onto paper towels to drain.

Sprinkle the hot green beans with salt.

Serve the green beans with a simple soy dipping sauce and grated daikon radish on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens