Tempura Green Beans with Mushroom Salt and Shallot Dip
When you get right down to it, very few people actually really and truly want a green bean casserole. Lacy fried green beans with an addictive shallot dip? That’s another story, and a great way to use up any leftover beans.
Recipe information
Yield
6 Servings
Ingredients
Dip
Mushroom salt and assembly
special equipment:
Preparation
Dip
Step 1
Place chopped shallot, scallions, and vinegar in a food processor and season with salt. Process until finely chopped; transfer to a medium bowl. Whisk in mayonnaise, sour cream, buttermilk, and chives; season dip with salt and pepper.
Step 2
Cook oil and shallot rings in a medium skillet over medium heat, stirring occasionally, until shallots are golden brown, about 4 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt. Set aside for serving.
Step 3
DO AHEAD: Dip (without crispy shallots) can be made 1 day ahead. Cover and chill.
Mushroom salt
Step 4
Mix salt and 1 Tbsp. porcini powder in a small bowl; set mushroom salt aside.
Step 5
Fit a large pot with thermometer; pour in oil to measure 2". Heat over medium-high until thermometer registers 375°.
Step 6
Meanwhile, whisk cornstarch, flour, cornstarch, baking powder, kosher salt, and remaining 2 Tbsp. mushroom powder in a small bowl. Add club soda; whisk until batter is smooth.
Step 7
Working in batches, dip green beans in batter, letting excess drip back into bowl, and fry, stirring gently with a slotted spoon if green beans stick together, until golden, about 3 minutes per batch. Using a spider or slotted spoon, transfer to paper towels to drain. Sprinkle with mushroom salt.
Step 8
Top dip with crispy shallots and serve alongside green beans.
