Tempura Fried Green Beans with Sriracha Mayonnaise Dip {VEGAN}
Tempura Fried Green Beans with Sriracha Mayonnaise Dip {VEGAN}
Prep Time 10minutes
Cook Time 8minutes
Total Time 18minutes
Servings 4servings as an appetizer
Author Veg Life Staff
Ingredients
1poundGreen Beanswashed and trimmed
FOR THE AQUAFABA MIXTURE:
3/4cAquafaba (Brine from one can of drained chickpeas)amount is approximate
1/16tspCream of Tartaroptional
TO COMPLETE THE BATTER:
1cAll Purpose Flourjust about any flour should work in this recipe
1cSparkling or Seltzer Waterbeer would work even better!
FOR THE SRIRACHA MAYONNAISE:
1cVegan Mayonnaise
Sriracha Sauceto taste
FOR SERVING:
Salt
Parsleyfor garnish
Instructions
Drain a can of chickpeas, reserving all of the brine. You can use the chickpeas in a salad or for a variety of recipes on my site. Just type "chickpeas" in the search bar :)
Using an electric or hand mixer, start beating the brine and add 1/16 tsp of cream of tartar (if desired). You want to form soft peaks. Do not OVER beat.
Slowly add in the flour, alternating with the carbonated beverage of choice. You want a thin pancake batter consistency. I recommend testing the first batch of beans and if needed, thin with more of the liquid or to thicken, more of the flour.
Wash and trim the green beans adding a few at a time to the batter. Using a slotted spoon or spider, remove any excess.
Add a few at a time to a hot pan with neutral flavored oil for frying leaving space so they don't touch.
Don't attempt to flip until they move freely on their own when you move the pan around and are golden on the first side. Flip and repeat.
Remove to paper towels to drain off any excess oil and immediately season with salt. You only have seconds to get that to stick.
Meanwhile combine the mayonnaise and sriracha to taste.