CSA Week 21

Your Share

Potatoes

Cherry Tomatoes

Green Beans

White Turnips

Lunchbox Peppers

Red Cury Squash from Clark’s Produce

Granny Smith Apples from County Line Produce

Cucumber from Moyer Family Farm

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Tempura Green Beans with Spicy Aioli

1/2 lb. Green Beans cleaned with ends snipped off

1/2 c. Rice Flour

1 c. Beer or Plain Fizzy Water

1 tsp Salt

2 c. Coconut Oil

1 c. Panko

1/8 c. Mayo

1 tsp Lemon Juice

1 tsp Sriracha or Wasabi

Soak green beans in water for one hour. In a bowl mix rice flour and salt then stir in beer until batter is smooth. Take the beans from the bowl of water and place in the batter. Stir to coat evenly. Heat coconut oil in a skillet on high heat. With tongs take beans out of batter and place them in a bowl of Panko. Toss quickly to coat the surface and immediately drop beans in hot oil. You made need to do a few batches. You don’t want to crowd the skillet. Do not stir for 1 min. Flip beans over carefully after one minute and fry until they are golden brown. Remove with tongs and place on a plate with paper towels. In a small bowl whisk mayo, lemon juice and sriracha (or wasabi) until well blended. Place bowl on the side of fried green bean plate and serve.