City Palate

The Wine & Beer Issue - May June 2017

Tempura Beans with Seeded Mustard and Roasted Garlic Dip
Nov/Dec 2008

4 c. vegetable oil

Dip
1 garlic head
3 T. grainy mustard
1/3 c. mayonnaise
Pinch of salt and pepper

Batter

1 c. all-purpose flour
1 c. cold Perrier water
3/4 lb green beans, trimmed

Preheat oven to 350°F. Trim the tips off the garlic head. Drizzle with oil, salt and pepper, then wrap the garlic head completely in foil and bake at 350°F for 45 minutes. Test the garlic by inserting a fork; if the cloves are soft, remove from the oven. Gently squeeze out 3 cloves. The remaining can be kept in the fridge to be used for other dishes.

While the vegetable oil is heating, make the dip by stirring together the 3 cloves of garlic, the mustard, mayonnaise, salt and pepper. Reserve. In another bowl, whisk together flour and Perrier until the batter is smooth.

Heat the vegetable oil in a pot until it sizzles around the handle of a wooden spoon (365°F). Toss about 10 beans in the batter until coated. Add to the oil a few at a time, making sure you don’t crowd them. Fry, turning the beans until golden, about 1 1/2 minutes. Transfer with tongs to paper towels to drain and sprinkle with salt to taste. Coat and fry the remaining beans in the same manner. Serve with dip.

Vegetables and Salads