Too good not to share

"Our" garden this year has already produced and insane number of green beans. I'm not even kidding. We have pounds and pounds and pounds of green beans from this garden and they are STILL coming. Crazy. While I do like green beans there are only so many you can eat just having them cooked up or in a casserole. So, last night I created something amazing. I whipped up a tempura batter and fried the beans, then added salt, pepper and some parmesan cheese. Probably the most amazing thing I've even eaten. This might actually be the best thing I've ever created, so I wanted to make sure I shared it with everyone.

Tempura Fried Green Beans with Parmesan Cheese

1 egg, beaten
10 oz (1 1/3 cup) unbleached cake flour
1/2 cup vodka
1 1/2 cups seltzer water
1-2 cups of fresh ground parmesan cheese. (Hint: not the stuff that comes in the green can)

This recipe goes a LONG way. Jenny and I fried up two pasta strainers full of beans and we didn't even use the first half of the batter. It doesn't really look like it but this recipe makes quite a bit of batter, so you might want to have some other veggies around that you want to fry. I'm willing to bet some zuccini, mushrooms, pickles or anything like that would work great here. The directions have you create 2 small batches of batter. Apparently the small batches of batter work better then one big batch. Keep the wet and dry ingredient for the second batch separate until you need it. Then just mix it up.

Step 1:
Gather up all your ingredients.

1 egg, beaten
10 oz (1 1/3 cup) unbleached cake flour
1/2 cup vodka
1 1/2 cups seltzer water
1-2 cups of fresh ground parmesan cheese. (not the stuff that comes in the green can - real parmesan cheese that you grate yourself)
Bunch of ice cubes

This was adapted from Alton Brown's Tempura Recipe. take a look at it if you want to see what I changed.

Step 2:
Separate the flour into 2 equal portions and set one aside for later.

Step 3:
Mix up the wet ingredients.

Step 4:
Separate the wet ingredients into 2 equal portions. Put one half of the wet ingredients in the fridge to keep it fresh if you need it later.

Step 5:
Whisk one of the portions of wet stuff in to one of the portions of dry stuff. You will have some little lumps in there, but it's fine. This will produce a VERY VERY VERY thin batter. It will look almost like cloudy water. This is how it's supposed to be. Set this bowl of batter inside of a larger bowl that has been filled part way with ice. This is to keep the batter as cold as possible right up to the frying process. Turns out better this way.

Step 6:
Dump a good handful of beans into the batter and let them sit for a minute or so. Then pick them up with tongs letting them drip a little, then drop them in to your hot oil. They took about a minute or 2 to fry up. I liked waiting until the beans started to stick to each other a little. When you scoop them out, they are almost like a "nest". The batter won't get real brown, just slightly darker then it's uncooked color. It will be a really lightly coated batter, but it will still be crunchy and taste fried.

Step 7:
Right from the oil, put them on some paper towel and sprinkle with salt, pepper and a light amount of cheese.

Step 8:
Let cool down for a minute or so so you don't burn your mouth and enjoy!