Entree: Portugal – Alentejo – Peixinhos da Horta (Crisp battered and fried green vegetable fritters traditionally made with green beans)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 3 min

Additional 2 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) green beans, trimmed
- 1 cup (125 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine salt, plus more for finishing
- 1 large egg (1 3/4 oz (50 g))
- 3/4 cup (180 ml) cold water or pale beer
- 2 tbsp (30 ml) olive oil, plus more for batter if desired
- 2–3 cups (480–720 ml) vegetable oil for deep frying
- Lemon wedges for serving
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Show original ingredient measurements

- 1 lb (450 g) green beans, trimmed
- 1 cup (125 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) fine salt, plus more for finishing
- 1 large egg (50 g)
- 3/4 cup (180 ml) cold water or pale beer
- 2 tbsp (30 ml) olive oil, plus more for batter if desired
- 2–3 cups (480–720 ml) vegetable oil for deep frying
- Lemon wedges for serving
- 2 tbsp (8 g) chopped fresh parsley for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Blanch the trimmed green beans in a large pot of boiling salted water for 1 minute until they brighten but remain crisp. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.
2. In a bowl whisk together the flour, baking powder, and 1/2 tsp (2.5 ml) salt. In a separate small bowl whisk the egg with the cold water or beer, then pour into the dry ingredients and whisk until a smooth, slightly thick batter forms. Stir in 2 tbsp (30 ml) olive oil.
3. Heat the vegetable oil in a deep skillet or heavy pot to 350°F (175°C). Maintain the temperature between 330–360°F (165–180°C) for even frying.
4. Working in batches, dip 6–8 green beans into the batter to coat evenly, then carefully lower into the hot oil. Fry until the batter is puffed and golden, about 2–3 minutes, turning once if needed for even color.
5. Remove fritters with a slotted spoon to paper towels to drain. Immediately sprinkle with a little salt and transfer to a warm platter. Repeat with remaining beans and batter.
6. Serve hot with lemon wedges for squeezing and a sprinkle of chopped parsley if desired.

1. Blanch the trimmed green beans in a large pot of boiling salted water for 1 minute until they brighten but remain crisp. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.
2. In a bowl whisk together the flour, baking powder, and 1/2 tsp salt. In a separate small bowl whisk the egg with the cold water or beer, then pour into the dry ingredients and whisk until a smooth, slightly thick batter forms. Stir in 2 tbsp olive oil.
3. Heat the vegetable oil in a deep skillet or heavy pot to 350°F (175°C). Maintain the temperature between 330–360°F (165–180°C) for even frying.
4. Working in batches, dip 6–8 green beans into the batter to coat evenly, then carefully lower into the hot oil. Fry until the batter is puffed and golden, about 2–3 minutes, turning once if needed for even color.
5. Remove fritters with a slotted spoon to paper towels to drain. Immediately sprinkle with a little salt and transfer to a warm platter. Repeat with remaining beans and batter.
6. Serve hot with lemon wedges for squeezing and a sprinkle of chopped parsley if desired.