📝 About This Recipe
Literally translating to 'Little Fish from the Garden,' these crispy green bean fritters are a beloved Portuguese classic dating back to the 16th century. Legend has it that Portuguese sailors introduced this technique to Japan, where it eventually evolved into modern-day Tempura. Each bite offers a satisfying crunch from a delicate, lacy batter that encases a perfectly tender-crisp green bean, making it the ultimate vegetarian petisco.
🥗 Ingredients
The Vegetables
- 500 grams Green Beans (fresh, flat 'runner' beans or round string beans, trimmed)
- 1 tablespoon Salt (for the blanching water)
The Batter (Polme)
- 200 grams All-purpose Flour (sifted)
- 1 teaspoon Baking Powder
- 2 large Eggs (at room temperature)
- 150-200 ml Sparkling Water (ice-cold for maximum crispness)
- 1 tablespoon Olive Oil (adds richness to the batter)
- 1/2 teaspoon Fine Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Paprika (sweet smoked or plain pimentão)
For Frying and Finishing
- 1 liter Vegetable Oil (for deep frying)
- 1 whole Lemon (cut into wedges for serving)
- 1 pinch Flaky Sea Salt (for final seasoning)
👨🍳 Instructions
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1
Start by prepping the green beans. Wash them thoroughly and trim the ends. If they are very long, cut them in half crosswise so they are easier to handle.
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2
Bring a large pot of salted water to a rolling boil. Prepare an ice bath nearby (a bowl filled with cold water and ice cubes).
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3
Blanch the green beans in the boiling water for exactly 2-3 minutes. They should be vibrant green and slightly softened but still retain a firm snap (al dente).
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4
Drain the beans immediately and plunge them into the ice bath to stop the cooking process. Once cooled, drain again and pat them completely dry with paper towels. Dry beans are essential for the batter to stick.
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5
In a large mixing bowl, whisk together the sifted flour, baking powder, sea salt, black pepper, and paprika.
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6
Make a well in the center of the dry ingredients. Add the eggs and the tablespoon of olive oil, whisking gently from the center.
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7
Slowly pour in the ice-cold sparkling water while whisking. Continue until you reach a consistency similar to heavy cream. Do not overmix; a few small lumps are perfectly fine and contribute to the texture.
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8
Let the batter rest in the refrigerator for 10-15 minutes. This helps the starch granules swell and ensures a lighter fry.
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9
In a heavy-bottomed pot or deep fryer, heat the vegetable oil to 180°C (350°F). Use a thermometer to ensure the temperature is consistent.
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10
Take a handful of the dried green beans and dust them lightly with a tiny bit of extra flour. This acts as a 'primer' for the batter.
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11
Dip each bean into the batter, ensuring it is fully coated. Let any excess batter drip off for a second before carefully lowering it into the hot oil.
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12
Fry the beans in small batches (5-6 at a time) to avoid crowding the pot, which lowers the oil temperature. Fry for 2-3 minutes, turning once, until they are beautifully golden brown and crispy.
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13
Use a slotted spoon to remove the beans and place them on a wire rack set over a baking sheet or on paper towels to drain.
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14
Immediately sprinkle with a touch of flaky sea salt while they are still hot.
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15
Serve immediately while piping hot, accompanied by fresh lemon wedges for squeezing over the top.
💡 Chef's Tips
Ensure the green beans are bone-dry before dipping; moisture will cause the batter to slide off during frying. Using ice-cold sparkling water is the secret to a light, airy, and ultra-crispy crust due to the carbonation and temperature shock. Don't over-blanch the beans; they will continue to soften slightly inside the hot batter while frying. Keep the oil temperature steady at 180°C (350°F); if it's too low, the beans will be greasy; if too high, the batter will burn before the bean is heated through. If you have leftover batter, use it to fry slices of bell pepper or onion rings for a mixed vegetable platter.
🍽️ Serving Suggestions
Serve as a classic Portuguese 'petisco' alongside a chilled glass of Vinho Verde or a crisp Lager. Pair with a garlicky aioli or a spicy piri-piri mayo for dipping. Include them as part of a larger 'Tábua de Petiscos' (snack board) with olives, Portuguese cheeses, and cured ham. They make a fantastic side dish for a simple tomato rice (Arroz de Tomate). For a modern twist, serve with a squeeze of lime and a dusting of smoked paprika.