This week for Tyler Florence Fridays, I made his Tempura Green Beans with Chili, Garlic, and Sesame Aioli. After just sitting there all summer, my green and yellow beans have finally started to produce and I thought it would be lots of fun to batter them up for this dish. Yes, I broke out the deep fryer, fall is officially here.
I love the light texture of tempura batter, it doesn't overpower what's inside. These beans were tender, crispy and delicious, and lots of fun to dip into the aioli.
For the aioli itself, I have written a half portion recipe here. The original was very tasty indeed, but made far too much, I would have had to put it on everything for days if I made that much!
Our one year of cooking from Tyler's recipes ends at the end of October, but there is still lots of time to cook along.
Tempura Green Beans with Chili, Garlic, and Sesame Aioli
adapted from Tyler Florence, Stirring the Pot
2 tbsp toasted sesame oil
1 tsp minced ginger
1 tsp minced garlic
1/2 tsp minced red chili
1/4 cup store bought mayonnaise
1/4 cup sour cream
squeeze lemon juice to taste
kosher salt and freshly ground black pepper
Tempura Green Beans
1 bunch green beans (about 1 pound), root-end trimmed
3/4 cup all-purpose flour
1/4 cup cornstarch
2 tbsp baking powder
1 tsp kosher salt
1 egg yolk
3/4 cup club soda, chilled
vegetable oil, for deep frying
1 lime, cut into wedges, for garnish
1/4 bunch fresh cilantro (about 4 sprigs), for garnish
For the Aioli, heat sesame oil in a small pan over low heat. Add ginger, garlic and chili and saute until fragrant and crispy. Let cool.
In a blender combine mayonnaise, sour cream, and the seasoned sesame oil. Add lemon juice and season with salt and pepper. Puree until smooth. Set aioli aside.
For the Tempura Green Beans, in a large bowl combine flour, cornstarch, baking powder, and the 1 tsp salt. Make a well in the center and add yolk. Gradually whisk in club soda, slowly working your way out from the center to form a smooth batter.
Pour 2 to 3 inches of oil into a large heavy pot and heat to 375F. Dip green beans into batter, shake off excess, and fry a few at a time for 4 to 5 minutes, until golden and puffy. Drain on paper towels; garnish with lime wedges and cilantro and serve with Aioli.