Peixinhos da Horta

Ingredients

• •12 oz fresh green beans, trimmed
• •3/4 cup all-purpose flour
• •2 eggs
• •1/2 cup cold water
• •3/4 tsp kosher salt
• •1/4 tsp black pepper
• •4 cups neutral frying oil
• •1 lemon, cut into wedges

Directions

1. 1Blanch the green beans in boiling salted water for 2 minutes, then chill in ice water and dry them completely.
2. 2Whisk flour, eggs, cold water, salt, and black pepper into a thin batter with a few small lumps remaining.
3. 3Heat frying oil to 350°F (175°C) in a deep pot.
4. 4Dip 5–6 green beans at a time into the batter, let excess drip off briefly, and lower them carefully into the oil.
5. 5Fry each batch of battered green beans for 2–3 minutes, turning once, until the flour-and-egg shell is pale golden and crisp.
6. 6Drain the peixinhos da horta on a rack and serve hot with lemon wedges.

💡 Keep the batter thin and cold; a thick coating turns these into fritters, while the traditional effect is a light shell around recognisable green beans.

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