Runner bean fritters with clam broth

Runner bean fritters with clam broth

Peixinhos da horta

By
From
{1}
Serves
2-4
Photographer
{0}

The name peixinhos da horta literally means ‘small fish from the vegetable garden’ and I suspect it refers to the cooking method for this dish: we fry the beans tempura-style, just as we often serve fish, until the coating is crisp but the beans inside are still tender. Here, the peixinhos are partnered with a lovely clam broth with olive oil, garlic, lemon and coriander, but they would also be delicious with a garlicky lemon and coriander aioli (try the lemon aioli recipe, and stir through some chopped fresh coriander).

Ingredients

Quantity Ingredient

For the clam broth

Quantity Ingredient
3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
a bunch coriander, leaves and stalks separated and finely chopped
500g live clams, washed thoroughly to remove any grit or sand
1 lemon, Freshly squeezed juiced

For the runner bean fritters

Quantity Ingredient
250g runner beans, washed and thinly sliced diagonally
clam meat, saved from the broth, (optional)
1 small sweet white onion, very thinly sliced
a handful parsley, leaves finely chopped
100g rice flour
150ml dry white wine
vegetable oil, for frying
sea salt flakes

Method

  1. To make the broth — Heat the olive oil in a large shallow pan over a low heat. Add the garlic and coriander stalks and cook until fragrant. Add the clams and spread them out in a single layer, then cover and cook for 3 minutes, giving the pan a couple of shakes. After 3 minutes, discard any clams that do not open. Remove from the heat and stir in the lemon juice and coriander leaves, reserving a handful for later. Remove the clams and reserve the broth. Remove the clam meat from the shells, then set it aside to use in the fritter mix, if you like.
  2. To make the fritters — Mix together the runner beans, clam meat, if using, onion and parsley. In a separate bowl, whisk the rice flour with the white wine and season with salt. The batter should be quite runny so that it does not coat the beans too heavily. Don’t let the batter sit for too long before using it, or the flour will settle at the bottom. Do not combine the batter and beans until you’re ready to fry.
  3. One-third fill a large heavy-based pan with vegetable oil and heat it to 180°C, or until a cube of bread sizzles and turns golden brown almost immediately. Mix the the beans into the batter and carefully drop spoonfuls into the oil in small batches, then cook for 2–3 minutes, or until just golden brown at the edges. Remove with a slotted spoon and drain on kitchen paper. Serve immediately in a bowl with the clam broth and a little fresh coriander.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again