Served with maple syrup, Greek yogurt and sesame chili oil dip.
I had a package of green beans in the fridge. The original plan was an Iranian green bean, lamb and saffron rice dish. Due to nasty weather I did not go out to buy lamb and the recipe went on the backburner.
Now I needed an inspiration to cook the green beans. Salad, no. Cooked as a side, to what? I wanted veggie pancakes and asked Google for green beans pancakes and got lucky. I read the recipe and thought that something was missing. I checked again and missed some kind of liquid. But I started the recipe as it was and .... Ta Dah .. I needed to add some water.
There was no dip in the recipe and I created one on the go. What works well with Canadia food - Maple Syrup. What works well with pancakes - Greek yogurt, What do you need to spice up your life - Chili oil - the one with sesame is so aromatic!
The main preptime is needed for the beans and frying off the onions. The rest is pretty basic. Just make sure the egg white is very stiff and you fold it in very carefully.
recipe:
500 g green small beans, 2 large shallots, 2 large free range eggs,
1/4 cup flour, 1/4 cup sparkling water, 1/4 tsp baking powder, 1/2 tsp salt, 3 tbsp olive oil, pepper
dip:
5 tbsp Greek yogurt, 3 tbsp maple syrup, 5 drops Japanese sesame chili oil
Top and tail the beans and cut them into 1/2 inch pieces. Cook them in boiling salted water for about 5 min. Drain and cool in ice water. Chop the shallots fine and saute them in 1 tbsp olive oil, season with salt and pepper. Set aside to cool down.
Whip the egg white into strong peaks. Mix egg yolks with flour and baking powder and add the sparkling water ( or tap water) and the veggies. The batter will be still very stiff.
Fold in the egg whites and carefully mix it. Heat enough oil in a pan that the whole bottom is covered.
Pour batter in and fry off 2-3 min on each side on medium high heat. Let them rest on kitchen paper.
Mix the dip.
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