Peixinhos da Horta, or green bean tempura, is a tasty snack you'll love! Originating from Portugal, it's often called "little fish from the garden." Isn't that a fun name? To make it, you blanch fresh green beans for just three minutes. Then, dip them in a simple batter made of flour and sparkling water. Fry until golden and crispy. Serve them hot with delicious dips like garlic mayo or tartar sauce. It's perfect for parties or a cozy night in. Ready to impress your friends with this dish? Keep exploring to discover tips and tricks! ��✨

Key Takeaways

• Peixinhos da Horta, meaning "little fish from the garden," is a traditional Portuguese dish featuring crispy green beans in batter.
• The dish originated in Portugal during the Middle Ages and gained popularity during meat restrictions on Catholic fasting days.
• It was introduced to Japan by Portuguese Jesuits, evolving into what is now known as tempura.
• The recipe includes blanched green beans coated in a batter made from flour and sparkling water or beer, deep-fried until golden.
• Serve Peixinhos da Horta with dips like garlic mayonnaise or tartar sauce for an enhanced snacking experience.

History

Since the Middle Ages, Peixinhos da Horta, or "little fish from the garden," has been a cherished part of Portuguese cuisine. This dish, made from green beans deep-fried to perfection, has a fascinating historical significance.

During times of meat restriction, like Catholic fasting days, people turned to fried vegetables for sustenance. Curiously, the versatility of cooking methods in modern grills, such as those found in Traeger pellet grills, allows for a unique take on traditional recipes.

Did you know that Portuguese Jesuits introduced the frying technique used in Peixinhos da Horta to Japan in the 16th century? This led to the creation of tempura, a beloved dish in Japanese cuisine.

Today, Peixinhos da Horta enjoys a revival in modern cuisine, especially in Lisbon, where it's a popular petisco served in local tascas.

Isn't it amazing how history shapes our food?

Recipe

Peixinhos da Horta is a traditional Portuguese dish that beautifully combines the freshness of green beans with the crispy texture of a light batter. The name translates to "little fish from the garden," a playful nod to the dish's appearance rather than its ingredients. This delectable appetizer or snack is perfect for gatherings, and its simplicity makes it an appealing choice for both novice and experienced cooks.

To enhance your cooking experience, consider using eco-friendly parchment paper to line your baking sheets, as top eco-friendly options are available that can withstand high temperatures while being compostable.

To create this delightful dish, start with fresh, fine trimmed green beans. Blanching the beans briefly helps retain their vibrant color and crispness, while the batter adds a delightful crunch. When deep-frying, achieving the right oil temperature is essential to guarantee the beans cook evenly and attain that perfect golden hue. With just a few ingredients and straightforward steps, you'll be well on your way to serving up a plate of Peixinhos da Horta that will impress your family and friends.

Ingredients:

• 400 g fine trimmed green beans
• 100 g all-purpose flour
• 200 ml sparkling water or beer
• Salt and pepper to taste
• Vegetable oil for frying

Cooking Instructions:

Start by blanching the green beans in boiling water for 3 minutes until they're tender but still crisp. Drain them well and allow them to cool.

Meanwhile, in a mixing bowl, combine the flour, sparkling water or beer, salt, and pepper, stirring until just combined to avoid over-mixing.

Heat the vegetable oil in a deep pot or fryer to 180°C (356°F). Dip the blanched green beans into the batter, allowing any excess to drip off, and fry them in batches for about 3 minutes, or until they're light golden brown.

Once fried, transfer them to a paper towel-lined plate to drain excess oil before serving.

Extra Tips:

For the best results, confirm your oil is at the proper temperature before frying; too low will lead to greasy beans, while too high can burn the batter.

It's also a good idea to prepare the batter just before frying, as it's best used fresh for maximum texture. If you like a bit of spice, consider adding paprika or cayenne pepper to the batter for an extra kick.

Serve Peixinhos da Horta immediately with your favorite dips, such as tartar sauce or aioli, for an added burst of flavor.

Final Thoughts

There's something truly delightful about savoring a plate of Peixinhos da Horta, especially when they're fresh out of the fryer.

These crispy green beans, coated in a light batter, are a perfect snack for any occasion. For those looking to elevate their frying experience, using high-quality bakeware like a Half Sheet Pan can help guarantee even cooking and perfect browning.

When you fry them until they're golden brown, they become irresistibly crunchy! Have you ever tried dipping them in garlic mayonnaise or tartar sauce? It adds a whole new level of flavor.

This dish showcases the beauty of Portuguese cuisine, blending traditional methods with a hint of Japanese tempura influence.