Green Bean Tempura

• 1/2 cup flour
• 3/4 tsp baking powder
• 1/2 cup cornstarch, plus extra for coating beans
• 1 vegetable oil for frying (about 3 inches deep )
• 1/4 to 1/2 teaspoon salt
• 3/4 cup sparkling water
• 2 tsp vegetable oil
• 1 Chile flakes (optional)
• 2 lb green beans, ends trimmed

1. In a pot or deep fryer, heat oil to 375F.
2. Try to maintain this temperature throughout cooking to keep the fried beans light and crispy.
3. In a large bowl, whisk together cornstarch, flour, baking powder, salt, sparkling water, oil and, if desired chile flakes.
4. Sprinkle more cornstarch on a plate.
5. Lightly coat each green bean in cornstarch and shake off excess.
6. Dip into batter and slide into hot oil, letting cook 3 to 4 minutes until crisp and golden brown.
7. Let drain on a paper towel covered plate.
8. *Zucchini, mushrooms and pea pods can also be used.
9. *
10. **Tempura is best eaten freshly made and warm, but if stored over night in the fridge, a quick blast under the broiler on a baking sheet can reheat the beans while maintaining some crunch.
11. **

flour, baking powder, cornstarch, vegetable oil, salt, sparkling water, vegetable oil, green beans

Taken from cookpad.com/us/recipes/344628-green-bean-tempura (may not work)