January 7th is National Tempura Day. So shared Wendy of A Day in the Life on the Farm. And she is hosting the Sunday Funday group to share any and all tempura recipes.
Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. As I mentioned, Wendy is hosting this week. Here's our tempura menu...
Baked Tempura Teriyaki Cauliflower by Amy's Cooking Adventures
Chicken Tempura with Wasabi Dipping Sauce by Sneha's Recipe
Tempura Crab Jalapeno Poppers by Palatable Pastime
Tempura Green Beans by Culinary Cam (you're here)
Tempura Onion Rings with Homemade Dipping Sauce by Karen's Kitchen Stories
Walleye Tempura by A Day in the Life on the Farm
Tempura Green Beans
There is a burger place we go to that offers tempura green beans as an alternative to French fries or onion rings. I knew that I wanted to share my process for this week's event.
green beans, trimmed
1 cup flour
200 milliliters sparkling water
Also needed: canola oil, sesame oil (1 teaspoon per each cup of canola)
Pour oil into a large pot, to about 1/4-inch to 1/2-inch depth adding about 1 teaspoon sesame oil for each cup of canola oil. Heat until a small drop of water into the oil causes it to sputter and spit.
Make sure all of your ingredients are cold. Place the flour and egg in a mixing bowl. Pour in the sparkling water and gently mix with chopsticks. You don't want to over-mix.
When the oil reaches the right temperature, dip the vegetables in the batter, letting the excess drip off before placing it in the oil.
Fry until golden and remove beans from the oil. Transfer the tempura to a paper towel-lined platter to remove the excess oil.
Repeat until all of your beans are cooked. Serve immediately.
Happy National Tempura Day! The Sunday Funday crew will be back next week sharing Chinese recipes as Renu hosts us for Chinese New Year. Stay tuned.