Tempura String Beans

February 4th, 2014
Tempura String Beans

Tempura String Beans

Happiness is when your kids eat green vegetables. It was a Saturday afternoon when I tested the recipe for Tempura String Beans. My 3 kids ate almost a pound of string beans in 3 minutes flat. I’d say success. There’s only one con: these crunchy bits of yumminess are fried oil. Not lightly sautéed, Fried. Buy hey, everything in moderation, right?

Right! Every parent must decide what it means to eat healthy. For me, and my family, we subscribe to a philosophy of moderation. “Un poco de todo” roughly translates to “a little bit of everything”. My kids never feel deprived of a food group and have come to understand what a healthy meal looks like: fruit, vegetable, healthy grains, dairy and protein. So while I might not serve this every night, every once in a while is fine by me!


32 oz. canola oil
1¼-cup flour
12 oz. cold club soda
12 oz. haricots verts (you can use regular string beans too)
Kosher salt


In a medium sized pot, heat oil to 375 degrees. When oil is ready mix flour and club soda with chopsticks, leaving it lumpy and with a light ring of flour around the sides. Dip the haricot verts into the batter, allow excess to drip off, and gently place them into the oil. Try to maintain this temperature. Remove when lightly golden, drain on a paper towel and sprinkle with kosher salt. Serve promptly.


• Club water should be very cold

• Make batter as soon as you are ready to use it

• If temperature decreases too much tempura will be oily. To high and the outside will crisp before vegetables are cooked.



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