Tempura Green Beans with Pepper Jelly Cream Cheese

It’s been awhile since we have eaten something that induces inappropriate public food moaning. You know the food that you keep thinking about days after the fact? It took approximately three of those days until I decided to make it myself. The genius behind paring tempura green beans with pepper jelly cream cheese has gone and stolen our hearts.

Ingredients for Pepper Jelly Cream Cheese

4-6 oz. cream cheese

2-4 Tbs. your favorite pepper Jelly

Ingredients for Tempura Batter

2 cups rice flour

2 cups all-purpose flour

2 cups cold Pabst Blue Ribbon beer

2 cups cold soda water

Ingredients for Greans Beans

10 oz cleaned green beans

4 quarts vegetable oil or enough to submerge the beans

salt and pepper to taste

Directions:

Combine the cream cheese and the jelly and set aside.

Combine the flours, then the liquids, and whisk until smooth.

Toss the green beans in the tempura batter, then working in batches fry the green beans in a 350-degree large pot of veg oil for approximately three minutes. Season with salt and pepper to taste and serve with the pepper jelly cream cheese on the side.

Prepare to be wowed!