Chris Wessling
Sunday, Feb. 21, 2016 | 2 a.m.
In many restaurants, tempura green beans are replacing french fries. Carson Kitchen serves its take on the side dish with a little sweet heat in the form of a pepper jelly cream cheese dipping sauce.
FOR PEPPER JELLY CREAM CHEESE
Ingredients:
8 red bell peppers,diced
1 tbsp chili flakes
3 cups sugar
1 1/2 cups white wine vinegar
2 packages cream cheese, softened
Directions:
1. Pulse peppers in a food processor until fine.
2. In a pot, combine peppers, chili flakes, sugar and vinegar, and bring to a boil. Reduce heat to medium and stir occasionally so the mixture doesn’t stick.
3. Continue to cook on medium for about 15 minutes, then set aside to cool.
4. Once cream cheese has softened, combine with two cups of pepper jelly.
FOR TEMPURA BATTER
Ingredients:
2 cups rice flour
2 cups all-purpose flour
2 cups cold Pabst Blue Ribbon beer
2 cups cold soda water
Directions:
1. Combine the flours, then the liquids, and whisk until smooth.
FOR GREEN BEANS
Ingredients:
10 oz cleaned green beans
4 quarts vegetable oil
salt
pepper
Directions:
1. Toss the green beans in the tempura batter, then fry in a 350-degree fryer or a large pot for approximately three minutes.
2. Remove from oil and toss in salt and pepper. Serve with pepper jelly cream cheese on the side.
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