Peixinhos da Horta — Crispy Battered Green Beans

Ingredients

• 12 oz Green Beans, trimmed
• 1 cup flour
• 1 egg
• ¾ cup very cold sparkling water or beer
• ½ tsp baking powder
• 1 tsp salt, plus flaky salt to finish
• Neutral oil, for frying
• 1 lemon, in wedges
• Aioli or piri-piri mayo, for dipping

Method

1. Blanch the Green Beans in salted boiling water for 2 minutes, then shock in ice water and dry completely — water is the enemy of crunch.
2. Whisk flour, egg, baking powder, salt, and the cold sparkling water into a batter the thickness of heavy cream. Keep it cold and don't overmix; lumps are fine.
3. Heat 1½ inches of oil to 350°F (175°C). Drag the Green Beans through the batter in small bundles of two or three and fry, turning once, until puffed and pale gold, 2–3 minutes per batch.
4. Drain on a rack, hit immediately with flaky salt, and keep frying — the cook's tax is eating the first batch.
5. Serve hot with lemon and aioli.