Serves 6 | Prep 8 mins | Cook 7 mins
500g green beans
oil, for deep frying
125g flour
big pinch of salt
125ml vegetarian white wine
2 free-range eggs
Peixinhos da horta
1. Top and tail the beans. Blanch them in boiling water, drain well and dry on a clean tea towel.
2. Heat some oil in either a deep-fat fryer or wok – you’ll need a depth of about 5cm.
3. As the oil is heating, make a smooth batter from the fl our, salt, wine and eggs. When the oil will brown a cube of bread quickly (about 175C), dip a handful of beans into the batter and then drop them into the oil. Allow them to puff, rise and brown. Remove and drain. Keep warm.
4. Repeat with more battered beans until all are cooked. Serve immediately.