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    Home » Recipes » Appetizer Recipes

    Tempura Green Beans with Sriracha Aioli + Soy Ginger Dipping Sauces

    Modified: Jun 29, 2022 · Published: Nov 25, 2015 by Ashley

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    Looking for a fun alternative use for seltzer? Just add flour and salt to turn it into a beautifully light and fluffy tempura batter!

    This post is sponsored by Vintage® Seltzer.

    We're big fans of seltzer in my house - we drink it almost every day. It's our go-to bubbly beverage of choice. I love that it doesn't contain high fructose corn syrup, artificial flavors or any added colors or dyes.

    We typically keep unflavored seltzer at home, and add a slice of lemon, lime, orange, etc. depending on what flavor (if any) we're in the mood for.

    I like making "sparklers" with half juice and half seltzer for my 4-year-old, who feels super fancy drinking something fizzy.

    But did you know that seltzer can be used for more than just drinks?

    Overhead view of Tempura Green Beans with Sriracha Aioli + Soy Ginger Dipping Sauces.

    I've been wanting to try out making tempura fried anything in my tiny kitchen for a long time now, and this was the perfect excuse.

    The carbonation in seltzer makes the batter light and airy, and the sky is the limit with what goodies you can batter and fry up!

    I picked up a big bag of French green beans (they're the skinny ones) from the wholesale club, since I knew they'd fry up quickly in my tempura batter and be the perfect starter for dinner.

    I headed over to the beverage aisle at my local grocery store to pick up a 12 pack of the Original flavor of Vintage® Seltzer.

    I grabbed a pack of the Lemon-Lime as well - it's really tasty and the natural fruit flavor is really nice - much better than other brands I've tried in the past.

    It also comes in Mandarin Orange, Lemon, Lime, Pomegranate, Seedless Watermelon, Raspberry, Raspberry – Lime,  and Wild Cherry. So many choices!

    A photo posted by Ashley Covelli (@bigflavors) on Nov 24, 2015 at 6:30pm PST

    So, back to the matter at hand. The tempura batter.

    You need one can of seltzer to make it - and it needs to be cold, so make sure you give it some time to chill before you start this process.

    Ingredients for making tempura green beans.

    You also want to wait to mix your batter until the oil has reached 375°F. You want to just combine the ingredients (being careful not to overmix!) and start frying batches of beans right away.

    I set up a baking sheet lined with paper towels right next to my cast iron Dutch oven (my go-to vessel for deep frying!) and popped a wire rack on top of it so I could transfer each batch of beans on it to drain once they were cooked. A quick sprinkle of salt while they're still hot and you're good to go!

    A photo posted by Ashley Covelli (@bigflavors) on Nov 14, 2015 at 11:56am PST

    These turned out so well - they were nice and crispy, even when reheated!

    We took the leftovers the next day and placed them in a single layer on a foil-lined broiler pan sprayed with oil.

    We baked them at 375°F for 4-6 minutes and they went right back to their originally crispy selves. Amazing!

    Overhead view of Tempura Green Beans with Sriracha Aioli + Soy Ginger Dipping Sauces.

    My family really enjoyed the two different dipping sauces. It's nice to be able to get totally different flavors with the same dish.

    And the graphic designer in me was so giddy that my sauce bowls just happened to match the Vintage® Seltzer brand colors. It was totally kismet!

    Dipping a tempura green bean into a dipping sauce.

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    Overhead view of Tempura Green Beans with Sriracha Aioli + Soy Ginger Dipping Sauces.

    Tempura Green Beans with Sriracha Aioli + Soy Ginger Dipping Sauces

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 10 minutes
    • Cook Time: 10 minutes
    • Total Time: 20 minutes
    • Yield: 4-6 servings
    • Category: Appetizer
    • Method: Stovetop
    • Cuisine: American
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    Description

    Looking for a fun alternative use for seltzer? Just add flour and salt to turn it into a beautifully light and fluffy tempura batter!


    Ingredients

    Units Scale

    For the Tempura:

    • Peanut or grapeseed oil, for deep frying
    • 1 ½ cups unbleached all purpose flour
    • 1 teaspoon kosher salt, plus more for finishing
    • 1 (12 ounce) can cold seltzer (I used Vintage® Original)
    • 8 ounces French green beans, rinsed and dried well, trimmed

    For the Sriracha Aioli Dipping Sauce:

    • 6 tablespoons mayonnaise
    • 1 tablespoon sriracha
    • 1 tablespoon finely chopped cilantro

    For the Soy Ginger Dipping Sauce:

    • ¼ cup low sodium soy sauce
    • 1 teaspoon freshly grated ginger
    • ½ teaspoon honey
    • ½ teaspoon unseasoned rice vinegar
    • 1 ½ teaspoons sesame oil
    • ¼ teaspoon toasted sesame seeds

    Instructions

    1. Heat 2-3 inches of oil in a large, deep pot (preferably cast iron) to 375°F.
    2. Once the oil is up to temperature, place flour and salt in a medium bowl. Pour in cold seltzer and whisk until just combined (mixture will be lumpy).
    3. Working in batches of 10, place beans in the batter and toss to coat. One by one, pull each bean out, letting the excess batter drip off, and place gently into the hot oil, being careful not to splash. Repeat until you have 10 coated beans in the hot oil.
    4. Fry, using tongs to flip occasionally, until golden brown on all sides, about 2-3 minutes. You may need to use the tongs to separate the beans from each other if they are touching and stick together.
    5. Remove beans to a paper towel-lined tray that has been topped with a metal cooling rack. Immediately sprinkle with a little kosher salt and repeat the entire process, 10 beans at a time, until you have used up all of the beans.
    6. For the Sriracha Aioli Dipping Sauce: In a small bowl, mix together the mayonnaise, sriracha and cilantro.
    7. For the Soy Ginger Dipping Sauce: In a small bowl, mix together the soy sauce, ginger, honey, rice vinegar and sesame oil. Sprinkle sesame seeds on top.

    Nutrition

    • Serving Size:
    • Calories: 366
    • Sugar: 4.1 g
    • Sodium: 948.4 mg
    • Fat: 18.2 g
    • Saturated Fat: 2.8 g
    • Carbohydrates: 43.5 g
    • Fiber: 3 g
    • Protein: 7.4 g
    • Cholesterol: 8.7 mg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

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    I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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    Reader Interactions

    Comments

    1. Julie Ruble

      November 25, 2015 at 8:08 pm

      These look delicious!

      Reply
    2. Rachel

      November 25, 2015 at 11:48 pm

      These looks sooo good! I love getting a version of this when I go out to eat, but never knew how to make it myself. Thanks for sharing!

      Reply
    3. Joanne (eats well with others)

      November 27, 2015 at 11:45 am

      I am officially obsessed with tempura-ing all the things...these would be the perfect snacks!

      Reply
    4. Kristen (amindfullmom)

      March 11, 2016 at 7:36 am

      I use vintage seltzer water almost daily--mainly to add flavor to my water drinking. I must try using as tempura!

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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