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Peixinhos da Horta is a Portuguese classic that turns humble green beans into something golden and inviting. Lightly battered and fried, the beans emerge crisp on the outside and tender within, making them a favourite in homes and taverns alike.
The name means “little fish from the garden”, inspired by their shape and colour once fried. Despite the name, there is no fish involved. The charm lies in their simplicity, offering comfort and satisfaction in every bite.
Often served as a petisco, Portugal’s answer to tapas, they are equally at home as a side dish or snack. Whether eaten warm from the pan or cooled slightly, they bring a taste that is both familiar and distinct.
What Is Peixinhos da Horta?
Peixinhos da Horta is a fritter dish made by coating blanched green beans in a light batter before frying. The batter puffs slightly in the hot oil, giving the beans a delicate crunch that contrasts with their soft, sweet interior.
The preparation is straightforward yet rewarding. The beans are briefly cooked to retain their colour and freshness, then dipped in batter and fried until golden. This process preserves their natural flavour while adding a layer of richness.
They are often served with a sprinkle of salt and sometimes a wedge of lemon. This brightens the flavour and cuts through the light oiliness, keeping each bite balanced and satisfying.
Ingredients and Taste
The main ingredient is fresh green beans, ideally young and crisp. The batter typically combines flour, egg, and water or sparkling water for lightness, seasoned simply with salt and sometimes a touch of pepper.
When fried, the batter forms a thin, golden shell. The texture is airy rather than heavy, letting the beans’ natural sweetness and slight earthiness come forward. The contrast between crunch and tenderness is key to their appeal.
Served immediately, they have a fresh, clean flavour that works well on their own or alongside other dishes. A squeeze of lemon juice adds a bright note, while a light dipping sauce can bring extra depth.
A Taste of History
Peixinhos da Horta has its roots in 16th century Portugal, during the age of maritime exploration. Sailors and traders carried this dish abroad, using it as a simple way to prepare vegetables with a longer shelf life.
It was introduced to Japan by Portuguese missionaries and traders, where it influenced the creation of tempura. The concept of battering and frying vegetables found a new home and evolved within Japanese cuisine.
In Portugal, the dish remained tied to home cooking and rural traditions. Green beans were plentiful in summer gardens, and this method made them more versatile, transforming a common vegetable into something special.
Today, Peixinhos da Horta is enjoyed across Portugal in both casual and formal settings. It represents the way Portuguese cooking elevates simple ingredients, relying on balance, texture, and careful preparation to create lasting appeal.
How to Make Peixinhos da Horta (Green Bean Fritters)
Peixinhos da Horta is a beloved Portuguese snack featuring tender green beans dipped in a light, crisp batter. The name means “little fish from the garden” as the fritters resemble small fried fish. Expect a golden, airy crust and fresh vegetal bite in every mouthful. See the recipe card at the bottom for printable directions
Ingredients
For the green beans
- 300g fresh green beans (haricots verts or runner beans)
- 1 tsp salt
For the batter
- 150g plain flour
- 1 tsp baking powder
- 200ml cold sparkling water
- 1 large egg
- ½ tsp salt
- Freshly ground black pepper, to taste
For frying
- Vegetable oil, for deep frying
For serving
- Lemon wedges
- Coarse sea salt
Cooking Instructions
Step 1: Prepare the green beans
To begin, trim the ends of the green beans and remove any fibrous strings. Cut longer beans in half for even cooking. Move to blanching.
Step 2: Blanch the beans
Bring a pot of salted water to a boil. Add the beans and cook for 2–3 minutes until bright green and just tender. Drain and plunge into ice water to stop cooking. Pat dry thoroughly before battering.
Step 3: Make the batter
In a mixing bowl, combine flour, baking powder, salt, and pepper. Lightly beat the egg and add it to the dry ingredients along with cold sparkling water. Whisk gently until smooth, avoiding overmixing to maintain a light texture. Proceed to heating the oil.
Step 4: Heat the frying oil
In a deep pan or fryer, heat vegetable oil to 180°C. Test by dropping a little batter in; it should sizzle and float immediately. Move to coating beans.
Step 5: Coat the beans in batter
Dip a handful of beans at a time into the batter, ensuring they are fully coated. Shake off excess batter to prevent heavy clumps. Continue with remaining beans.
Step 6: Fry until golden
Carefully lower the coated beans into the hot oil. Fry for 2–3 minutes until golden and crisp. Work in batches to avoid overcrowding and lowering the oil temperature. Move to draining.
Step 7: Drain and season
Remove the fritters with a slotted spoon and place them on kitchen paper to drain excess oil. Sprinkle immediately with coarse sea salt for best adhesion.
Final Step: Serve hot
Serve Peixinhos da Horta immediately with lemon wedges. Presentation tip: pile the fritters high on a platter and serve with a chilled vinho verde for an authentic Portuguese experience.
Variations and substitutions
- Beans: Substitute green beans with asparagus for a seasonal twist.
- Batter: Replace sparkling water with beer for a deeper flavour.
- Flour: Use rice flour for a lighter, gluten free version.
- Oil: If vegetable oil is unavailable, sunflower or canola oil works well.
Cooking Tips for Perfect Peixinhos da Horta
- Keep the sparkling water very cold for the crispiest batter.
- Dry beans thoroughly before battering to avoid splattering.
- Fry in small batches to keep oil temperature stable.
- Serve immediately to enjoy maximum crunch.
Portuguese Peixinhos da Horta (Green Bean Fritters)
Ingredients
For the green beans
- 300 g fresh green beans haricots verts or runner beans
- 1 tsp salt
For the batter
- 150 g plain flour
- 1 tsp baking powder
- 200 ml cold sparkling water
- 1 large egg
- ½ tsp salt
- Freshly ground black pepper to taste
For frying
- Vegetable oil for deep frying
For serving
- Lemon wedges
- Coarse sea salt
Instructions
- To begin, trim the ends of the green beans and remove any fibrous strings. Cut longer beans in half for even cooking. Move to blanching.
- Bring a pot of salted water to a boil. Add the beans and cook for 2–3 minutes until bright green and just tender. Drain and plunge into ice water to stop cooking. Pat dry thoroughly before battering.
- In a mixing bowl, combine flour, baking powder, salt, and pepper. Lightly beat the egg and add it to the dry ingredients along with cold sparkling water. Whisk gently until smooth, avoiding overmixing to maintain a light texture. Proceed to heating the oil.
- In a deep pan or fryer, heat vegetable oil to 180°C. Test by dropping a little batter in; it should sizzle and float immediately. Move to coating beans.
- Dip a handful of beans at a time into the batter, ensuring they are fully coated. Shake off excess batter to prevent heavy clumps. Continue with remaining beans.
- Carefully lower the coated beans into the hot oil. Fry for 2–3 minutes until golden and crisp. Work in batches to avoid overcrowding and lowering the oil temperature. Move to draining.
- Remove the fritters with a slotted spoon and place them on kitchen paper to drain excess oil. Sprinkle immediately with coarse sea salt for best adhesion.
- Serve Peixinhos da Horta immediately with lemon wedges. Presentation tip: pile the fritters high on a platter and serve with a chilled vinho verde for an authentic Portuguese experience.
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