Recipe Fagiolini in tempura with cedar mayonnaise – Italian Cuisine

Recipe Fagiolini in tempura with cedar mayonnaise


  • 500 g green beans
  • 200 g mayonnaise
  • 120 g rice flour
  • 40 g potato starch
  • 1 pc cedar
  • bicarbonate
  • peanut oil
  • salt
  • salt in flakes

For the recipe of green beans in tempura with cedar mayonnaise, peel the green beans and boil them
in salted water for 3-4 minutes; drain them, cool them in iced water and dry them on kitchen paper. Prepare a batter by mixing the rice flour, potato starch, a pinch of baking soda and 150 g of water (if it is too fluid, add a little rice flour). Dip the beans in the batter, then fry them, a few at a time, in plenty of hot peanut oil for a couple of minutes; drain them on kitchen paper and season with salt flakes. Cut the cedar peel into strips, dip it in the batter and fry it in peanut oil for a couple of minutes; drain it on kitchen paper and add salt. Mix the mayonnaise with the juice of the cedar and serve it with the green beans.

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