Lunch: Tempura Green Beans with Mild Cayenne Sour Cream Recipe | Myrecipes

Batters like this one that use carbonated beverages such as club soda produce gas bubbles that discourage oil absorption, yielding a lighter fried food.

Ingredients

4 cups canola oil
4.4 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

Instructions

Preheat oven to 200 °.
Clip a candy thermometer onto the side of a 4-quart Dutch oven; add oil to pan. Heat oil to 385 °.
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.
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.

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