Comments on: Portuguese Deep-Fried Green Beans

By: Laudalino

Laudalino — Sat, 01 Aug 2009 02:36:08 +0000

This looks fantastic! Growing up in an Azorean household, I hated vegetables (even sopa de couve!!) It turns out, my mother, and most women in my family, don’t know how to cook vegetables. This recipe looks great and I can’t wait to try it.

By: David Leite

David Leite — Fri, 10 Jul 2009 14:06:34 +0000

Nuno, actually I have a recipe in my new book that features a batter made lighter by the use of carbonated water. It's adapted from a recipe by José Avillez.

By: Nuno Matos

Nuno Matos — Thu, 09 Jul 2009 18:37:14 +0000

This is the original tempura, which [it's believed that] the Portuguese took it to Japan in the 16th century. The Italians fry almost every fresh vegetable using this technique. You can make the frying batter lighter by using carbonated instead of plain water.

By: Stacie

Stacie — Tue, 26 Sep 2006 14:45:53 +0000

We actually used whole wheat flour (which happened to leave some excess batter). But they were perfect. Super delicious!