How exciting was it to see the beautifully-coloured, thick beans in this week’s share?! As greenhouse lead, I hadn’t seen these babies since they were just individual seeds. The broad surface area immediately made me wonder how I could best season them. With the fresh, earthy flavour and tender texture, I knew I wanted to add some crunch and saltiness to them – thus the plan for tempura was hatched.
Now, I don’t trust myself to actually deep-fry anything so I used an air-fryer for this recipe. I know not everyone has one, but I think these might also work great oven-baked. Let me know if you try!
Tempura-Style Beans
Ingredients
- assorted green, yellow and speckled beans
- 1/4 cup flour (I used whole wheat spelt flour from Fat Chance Farmstead)
- 1/2 cup panko breadcrumbs
- salt & pepper
- 1/4 tsp garlic powder
- green onions
- 3 tbsp soy sauce
- 1 tbsp sesame oil
Instructions
-
Separate the green tops from the white bottoms of the green onion. Mince the bottoms, and slice the tops diagonally. Set aside.
-
In three separate shallow bowls, put the flour, eggs and panko. Whisk the eggs until smooth. To the panko, add salt, pepper, garlic powder, and white bottoms of the green onion. Mix. Spray your air fryer with oil spray
-
Add the beans the the bowl of flour and combine until well coated. One at a time, take a flour-coated bean and dip it in the egg until covered, and then press into the panko. A couple of beans I "double dipped", returning to the egg and then the panko again, to get better coverage, but avoid your bowls mixing too much. Place beans in a single layer in the bottom of the air fryer.
-
Once the beans are breaded, air fry at 390 degrees for five minutes.
-
While the beans are cooking, mix the soy sauce, sesame oil and green tops of the green onions into a dipping sauce.
-
Transfer cooked beans to a bowl or plate, top with more green onion tops, and enjoy with your dipping sauce!