Elevated Snacks · Portuguese
Peixinhos da Horta
Green beans fried in a light, crispy batter that remains the definitive standard for this technique.
Why This Works
The ice-cold sparkling water makes the batter puff up during frying, creating a fragile, glass-like shell around the fresh bean.
The Upgrade
Add a teaspoon of pimentão doce to the batter for a deeper, smokier color and flavor profile.
Chef's Secret
Michelin TechniqueKeep the batter resting in the freezer for 10 minutes before use; the temperature contrast is essential for the airy crust.
Ingredients
Total time including resting: 40 min
Directions
Whisk flour, salt, egg, and ice-cold sparkling water until just combined; the batter should be lumpy.
3 minHeat oil in a heavy pot to 350°F, checking with a thermometer.
10 minDip green beans into the batter, letting excess drip off.
2 minFry in small batches until the coating is pale gold and incredibly light.
3 minDrain on wire racks rather than paper towels to maintain maximum crunch.
2 minSeason immediately with extra salt while they are still sizzling.
1 minWine Pairing
Sparkling Wine
Sparkling
The BottleLuis Pato Espumante Bical
High carbonation and bracing acidity act as a palate cleanser for the fried batter. The crispness ensures the dish remains light and doesn't feel weighed down by the oil.
Nutrition per Serving
280
calories
8g
protein
32g
carbs
14g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Garlic Aioli Dip
Whisk minced garlic into store-bought mayonnaise with a squeeze of lemon to add a creamy, pungent depth to the fried beans.
Ingredients
Directions
Place the mayonnaise in a small mixing bowl.
Add the minced garlic and lemon juice to the mayonnaise.
Whisk vigorously until the texture is uniform and the garlic is fully integrated.
Season with salt and pepper to taste.
Chill for 15 minutes to allow the garlic profile to bloom before serving.
Side Dish
Quick Tomato Gazpacho
Blend fresh tomatoes, peppers, and sherry vinegar for a light, chilled soup that acts as a refreshing companion to the fried appetizer.
Ingredients
Directions
Combine tomatoes, bell pepper, cucumber, and garlic in a high-speed blender.
Process on high until the mixture is perfectly smooth, approximately 60 seconds.
With the motor running, slowly emulsify in the olive oil and sherry vinegar.
Pass the gazpacho through a fine-mesh chinois or strainer into a chilled bowl to ensure a refined texture.
Season precisely with sea salt, adjusting acidity if necessary.
Chill for 10 minutes before serving alongside the hot, crisp fried vegetables.
Member Reviews
How did it turn out?
Rate this recipe
Really enjoyed this. I'd add a touch more acid next time, but very solid.
Tastes like something you'd pay 30 dollars for at a restaurant.