Green Bean Tempura with Curry Mayonnaise

Story by Natalie
Green Bean Tempura with Curry Mayonnaise
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Fried Vegetables are still vegetables.

Right?

At least that’s what I told myself the last time I ate the entire plate of these tempura green beans with a generous side of curry mayo.

Green Bean Tempura with Curry Mayonnaise

The BEST Tempura Green Beans

A couple years back Holly threw a party for her husband Scott (she’s a great party thrower by the way) and stood in her unairconditioned kitchen crushing batch after batch of these tempura green beans as we continued begging her for more. Finally, after more than an hour over the heat of her stove in the middle of August, she finally announced “LAST BATCH,” and it was promptly gobbled up by all her guests.

It’s with the happy memories of that evening in mind that I offer you one of the easiest recipes ever and better yet, it is 100% guaranteed to have any guests you serve it to begging for more.

Who knew tempura was so easy? I certainly didn’t, that is until I saw Holly slaying green beans like a mad woman.

Green Bean Tempura with Curry Mayonnaise

So, how do you make a tempura batter?

  1. Cold club soda
  2. Flour
  3. Salt

Easy enough right?! The only other thing you need is a nice, large pot filled with hot oil. You’ll know the oil is hot enough when a dollop of dropped batter sizzles upon contact. Once your oil is up to temperature, just drop in your dipped green beans and watch them as they puff up into pale golden glory.

Green Bean Tempura with Curry Mayonnaise

Don’t feel like you have to limit yourself to using this tempura batter on just green beans. Trust me when I say that you’ll be so excited about how easy this process is that you’ll be tempura-ing everything. (Is that even a word? It should be!)

Things you can tempura:

  • Sweet potato spears
  • Zucchini spears
  • Mushrooms
  • Squash blossoms
  • Asparagus
  • Shrimp

These are just a few things that you could potentially add to your plate of tempura green beans and then eat with a big smile on your face.

Green Bean Tempura with Curry Mayonnaise

The perfect Dipping Sauce

The curry mayo in this recipe is not to be skipped. Yes, the art of good tempura is something that you’ll be praising yourself for for a while, but don’t kid yourself that you can skimp on the sauce. A good sauce is at least half of what makes this tempura so good. We tested a couple of different dips in the process of perfecting this recipe, and while sriracha mayo is good on EVERYTHING, this curry mayo won fair and square. The spice of red curry paste whisked with lime juice and mayo has made its way on to my condiment staple list very quickly, because holy cow is it craveable!

So, this week while  you’re searching for the perfect addition to your party or bbq, don’t underestimate the power of these tempura green beans. While the word “tempura” gives the illusion of difficulty, they are anything but and I can personally vouch for how completely delicious they are.

Green Bean Tempura with Curry Mayonnaise

Serves 6

Ingredients

2 lbs fresh green beans, trimmed
1 cup all-purpose flour
1 cup cold club soda
1/2 tsp sea salt (plus more for finishing)
1 quart vegetable oil
1 cup mayonnaise
1 tbsp red curry paste
1 tbsp lime juice

Method

  1. In a small bowl stir curry paste and lime juice into mayonnaise and blend until smooth. Set aside.
  2. Whisk flour and club soda and salt together until smooth.
  3. Pour vegetable oil into a large pot until 3 inches. Heat oil over medium-high heat until temp reaches 375°F or until batter sizzles when dropped in oil.
  4. Working in batches, coat 5-6 green beans in batter and drop in oil. Fry until lightly golden, about 3 minutes. Transfer to a paper towel lined plate and season with extra salt.
  5. Serve immediately with curry mayo.