Tempura String Beans w/ Aioli

by Jerome Farmers Market, May 30, 2014

We are hard at work here as we prepare for the upcoming Farmers Market!!! 

To get you excited for the Farmers Market, we are going to post recipes and /or gardening tips every day leading up to the market opening.

SUSHISAMBA on Instagram: “Have you tried our Green Bean Tempura served with  black truffle aioli? #newyork #london #coralgables #miami … | Green beans,  Tempura, Food

Tempura String Beans with Aioli

1 cup (8 oz.) ice water
1 large egg, beaten
3/4 cup flour (plus extra for dusting)
2 or 3 ice cubes
peanut or vegetable oil
1 lb green beans

In a bowl whisk together the ice, water and egg.  Whisk in flour, the batter should be very lumpy.  Add the ice cubes.

Pour enough oil into a wok or deep fryer to reach halfway up the sides and heat to 350 degrees.  Working in batches, lightly dust the beans with flour, then dip in the batter, shaking off the excess.  Fry stirring occasionally, until crisp, about 3 minutes.  Drain on paper towel and season with sea salt.

Aioli Dip:

  • 2 medium garlic cloves
  • 1 teaspoon Dijon mustard
  • 1 large egg
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup vegetable oil
  • 2 teaspoons freshly squeezed lemon juice
  • Salt
Place the garlic, mustard, and egg in the bowl of a food processor fitted with a blade attachment. Process until evenly combined, about 10 seconds.

With the motor running, slowly add the olive oil in a thin stream, followed by the vegetable oil, until completely combined, about 2 minutes. Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed and evenly incorporated. Let sit for at least 30 minutes before using. Refrigerate, it's best if you can let sit in your refrigerator for a few days, but you may take it out after a couple of hours.

picture courtesy of: fortheloveofcooking.net
recipe for aioli courtesy of: chow.com