Friday, July 24, 2015

Foodie Friday: Tempura Green Beans with Mushroom Salt and Shallot Dip

Anybody who knows me, knows that I *LOVE* fried foods. Having discovered the joys of fried green beans a few years ago, finding this made me very happy!

Tempura Green Beans With Mushroom Salt And Shallot Dip
When you get right down to it, very few people actually really and truly want a green bean casserole. Lacy fried green beans with an addictive shallot dip? That’s another story, and a great way to use up any leftover beans.


2 shallots, 1 coarsely chopped, 1 thinly sliced into rings
4 scallions, white and pale-green parts only, thinly sliced
1 tablespoon Champagne vinegar or white wine vinegar
Kosher salt
¼ cup mayonnaise
¼ cup sour cream
2 tablespoons buttermilk
2 tablespoons finely chopped fresh chives
Freshly ground black pepper
¼ cup vegetable oil

Mushroom Salt And Assembly
3 tablespoons porcini powder, divided
1 tablespoon kosher salt
Vegetable oil (for frying; about 6 cups)
½ cup all-purpose flour
½ cup cornstarch
½ teaspoon baking powder
¼ teaspoon kosher salt
1 cup chilled club soda
8 ounces green beans, trimmed


Place chopped shallot, scallions, and vinegar in a food processor and season with salt. Process until finely chopped; transfer to a medium bowl. Whisk in mayonnaise, sour cream, buttermilk, and chives; season dip with salt and pepper.
Cook oil and shallot rings in a medium skillet over medium heat, stirring occasionally, until shallots are golden brown, about 4 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt. Set aside for serving.

Do Ahead: Dip (without crispy shallots) can be made 1 day ahead. Cover and chill.

Mushroom Salt
Mix salt and 1 Tbsp. porcini powder in a small bowl; set mushroom salt aside.
Fit a large pot with thermometer; pour in oil to measure 2". Heat over medium-high until thermometer registers 375°.
Meanwhile, whisk cornstarch, flour, cornstarch, baking powder, kosher salt, and remaining 2 Tbsp. mushroom powder in a small bowl. Add club soda; whisk until batter is smooth.
Working in batches, dip green beans in batter, letting excess drip back into bowl, and fry, stirring gently with a slotted spoon if green beans stick together, until golden, about 3 minutes per batch. Using a spider or slotted spoon, transfer to paper towels to drain. Sprinkle with mushroom salt.
Top dip with crispy shallots and serve alongside green beans.

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