Tempura-Fried Green Beans With Mustard Dipping Sauce Recipe (2024)

3/4 oz egg white (1)1 cup flour7 oz water

You're going to want to use it right after you've made it -- let's say within the hour.

Had 3 egg white left over from last nite's hollandaise so made the batter x 3/4. Cooked about 8 oz beans (plenty for 2) and STILL had about 3 cups of batter left. We'll see if it holds up in the fridge for another nite. Cooked in 12" cast iron w/ about 1" oil (maybe 2-3 cup?) and it was plenty. Used chop sticks to toss beans in batter and drop into oil. Less messy than fingers. Honey mustard was a little blah. Ranch was better. Batter would have benefited from some salt also.

How long can this batter stay in refrigerator before going flat?

This is a very old and traditional dish in Portugal. Apparently Tempura was introduced in Japan by Portuguese navigators many centuries ago, and the tempura fried green beans are the traditional “peixinhos da horta” ( fish from the vegetable garden” that poor people used to eat in times of trouble...

Too much batter, half it. 2 egg whites1 1/2 cups of flour1 1/4 of club soda (large 1/4)

"The recipe for these irresistible green beans came to The Times from Jimmy Bradley, the chef and owner of the Red Cat in Manhattan."or...from any sleazy food joint (tasca) in Lisbon (called "peixinhos da horta", litterally, fish from the garden)or...from both my grandmasMerry Christmas :)

Made half order of batter and was more than enough for 1 lb beans. Used skinny french beans but thicker, southern beans may have stood up better. Next day half were reheated in 400 oven for 10 min. And had a better crisp than fresh out of frying! Delicious.

Hot sauce means what exactly? Tabasco? Something specifically Asian? Please advise.

Save your frozen green beans for steaming, sauteing etc. This recipe calls for a super dry bean to hold the tempura batter. If you can achieve this with frozen beans, more power to you.

I believe the fizz is what makes the batter fluffy. David Tanis uses the same method for his Frito Misto recipe.

You might have to try it yourself. In the meantime google 'vegan tempura batter' and follow the first recipe that shows up, for the first part of the red cat recipe. Then make the dipping sauce.

I just used the dipping sauce because I wanted to make vegan tempura beans. The dipping sauce was very good. For the tempura, I use one part cornstarch to two parts cake flour, some salt & baking powder, and ice cold seltzer (or beer) until I have the right consistency.

Frozen beans thaw to be the consistency of lightly steamed beans and are excellent marinated in salad dressing for munching by themselves or with potatoes, like Niçoise salad.

Really great dish, would be killer at a party. I recommend using Bachan's Japanese BBQ sauce instead of the honey mustard sauce.

The green beans are great. Salt them once they come out is the oil. The sauce, though, is incredible.

Used maple syrup instead of honey & and spicy mustard instead of Dijon in the sauce - was awesome. Agree that batter amount could be halfed and bigfer/wider/fatter beans best.

Halved the batter, used 1 pound shrimp, 1/2 pound green beans, and 1 sliced avocado (they said avocado couldn't be done, and I said, hold my sake...) Amazing, restaurant-quality tempura. Make sure you drip the last of the batter into the oil for the crispies.

Used only a fraction of the batter for 1 1/2lb. of beans. Plenty left over for another 1 1/2 lbs. Substituted King Arthur Measure 4 Measure flour to make gluten free and it worked fine. Halved the soy sauce, used sirracha for heat and doubled it.

Has anyone tried oven “frying” the battered beans. I’m guessing on a sheet pan lined with parchment paper, in a 400 degree oven, turning and shaking the pan after 15 minutes and back in the oven for about 10. Deep frying is a big no-no chez-moi!

Delicious but I made 1/2 recipe and it was still too much batter. And although I used to love this at Red Cat with their dipping sauce, I made the NYT ranch recipe (Julia Moskin) and it was great:-)

I made 1/2 recipe and it was still way too much batter. And while I never once went to Red Cat without ordering these and I loved their dipping sauce, last night I made them with the NYT Julia Moskin Ranch Dressing and it was sublime!

Batter became too thin so added more flour. Served with sriracha mayo to everyone's liking.

Also used some asparagus and tofu. Delicious. Made my own dipping sauces. As others have said, the veggies like to clump together but it wasn't really a problem in eating them.

Six cups of oil is trivial in a restaurant kitchen, but extremely wasteful at home. Has anyone successfully done this in an air fryer?

I agree that there was far too much batter. I used an electric frying pan and had to up the temperature to 375 ish, and they took more than 3 minutes. I might have waited too long to use the batter (didn’t read the notes until later). But, in the end, they were delicious! Would absolutely make them again.

Will a vegan egg work. i.e., flaxseeds in water?

Trya asked "How long can this batter stay in refrigerator before going flat?".In the article in which the recipe was feature (https://www.nytimes.com/2009/10/25/magazine/25food-t.html)Jimmy Bradley stated:“The most important thing about this recipe is that the batter be icy cold. It can sit for five, six hours in the fridge. But when you put the beans in it to fry them, it’s got to be cold."

These were a hit, especially with the 2 year old. I made half the batter and it was plenty. The batter needs salt. I didn’t have club soda; I used a grapefruit flavored seltzer and it was just fine. Next time I’ll use electric beaters for the egg whites instead of a whisk.