Peixinhos da horta

Peixinhos da horta

Peixinhos da horta is a traditional Portuguese dish that consists of green beans dipped in a light batter and then deep-fried. The name translates to "little fish from the garden," which refers to the appearance of the fried beans resembling small fish.

History

The origins of Peixinhos da horta date back to the 16th century during the Age of Discovery, when Portuguese explorers and traders brought various culinary techniques and ingredients to and from different parts of the world. This dish is considered one of the precursors to the Japanese tempura, which was introduced to Japan by Portuguese missionaries and traders.

Ingredients

The primary ingredients for Peixinhos da horta include:

• Green beans
• Flour
• Eggs
• Water
• Salt
• Olive oil or other vegetable oil for frying

Preparation

1. The green beans are first blanched in boiling water until they are tender but still crisp. 2. A batter is made by mixing flour, eggs, water, and a pinch of salt until smooth. 3. The blanched green beans are then dipped into the batter, ensuring they are well-coated. 4. The battered beans are deep-fried in hot oil until they are golden brown and crispy. 5. Once fried, the beans are drained on paper towels to remove excess oil and are typically served hot.

Serving

Peixinhos da horta can be served as an appetizer, side dish, or even a main course. They are often accompanied by a dipping sauce, such as a garlic aioli or a simple squeeze of lemon juice to enhance their flavor.

Cultural Significance

This dish is a staple in Portuguese cuisine and is enjoyed by many for its simplicity and delicious taste. It is also a popular item during festivals and family gatherings.

Related Pages

• Portuguese cuisine
• Tempura
• Age of Discovery
• Olive oil
• Green beans