Tempura Green Beans with Mild Cayenne Sour Cream

By Stina

Cooking Light Gluten-Free Cookbook, Oxmoor House

2011

Ingredients

• 4 cups canola oil
• 4 2/5 ounces gluten-free all-purpose flour (about 1 cup; such as Bob's Red Mill)
• 5 ounces white rice flour (about 1 cup; such as Bob's Red Mill)
• 2 teaspoons paprika
• 1 teaspoon baking soda
• 1/2 teaspoon black pepper
• 1 1/4 cups club soda, chilled
• 8 ounces green beans, trimmed
• 1/2 teaspoon kosher salt
• Mild Cayenne Sour Cream

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 200°.

2. Clip a candy thermometer onto the side of a 4-quart Dutch oven; add oil to pan. Heat oil to 385°.

3. While oil heats, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, paprika, baking soda, and black pepper in a medium bowl. Gradually add club soda, stirring with a whisk until smooth.

4. Dip beans, 1 at a time, in batter, coating completely. Add to hot oil in a single layer. (Do not crowd pan.) Fry, in batches, 1 minute or until golden, turning once. (Maintain temperature of oil at 375°.) Drain beans on a paper towel–lined jelly-roll pan. Place pan in oven, and keep warm at 200° until ready to serve. Sprinkle beans evenly with salt just before serving. Serve with Mild Cayenne Sour Cream.