These crispy Portuguese green beans, known as peixinhos da horta, are one of my favourite discoveries from our travels in Portugal. Green beans are dipped in a light, crisp batter and fried until golden, then served with plenty of garlicky vegan mayonnaise and a squeeze of fresh lemon. They make a deliciously simple Portuguese tapas dish, starter or side. This is my tried and tested Peixinhos da horta recipe, I hope you love it as much as I do.
👩💻 About the author – Nichola is a family travel expert (and food fanatic) and has written for The Guardian, The Telegraph, LonelyPlanet Magazine and Wanderlust amongst many others. She’s spent over a decade travelling the world with her children and loves recreating recipes from those travels.
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If you want to get straight to the ingredients and method for these crispy Portuguese green beans, you can jump straight to the recipe card below.
Introduction
There is something about Portuguese food that I absolutely love. It is simple, generous and full of flavour, and some of the best dishes are those that don’t need a long list of ingredients.
Peixinhos da horta is a perfect example. I first came across these crispy battered green beans while travelling in Portugal and they immediately became a favourite. The beans stay slightly crunchy in the middle while the batter becomes light and crisp on the outside, and they are particularly good dunked into garlicky vegan mayonnaise with plenty of lemon squeezed over the top.
They are also a lovely example of how food travels between countries and cultures. Peixinhos da horta is a traditional Portuguese dish and is thought to have influenced the development of tempura in Japan, following the arrival of Portuguese traders in the 16th century.
Whether you serve them as part of a Portuguese tapas feast, alongside a main meal or simply sit in the garden eating them straight from the plate, these crispy green beans are so moreish.
What is Peixinhos da horta?
Peixinhos da horta is a traditional Portuguese dish made by coating green beans in a simple batter before frying them until crisp and golden. The name literally translates as “little fish from the garden”, referring to the appearance of the battered beans and their role as a meat-free alternative.
The dish is particularly associated with Portuguese cuisine and has traditionally been eaten during Lent, when Catholics would avoid meat. Today, you don’t need to wait for Lent to enjoy them. They make a fantastic vegetarian and vegan starter, snack or side dish and are particularly good served as part of a Portuguese tapas-style meal.
The connection between peixinhos da horta and Japanese tempura is also fascinating. Portuguese influence in Japan during the 16th century is widely associated with the introduction of battered and fried foods, particularly tempura
A taste of our travels – where in the world is this recipe from?
Portugal is one of those countries we keep coming back to, both for the food and for the holidays themselves. From exploring Lisbon and Porto to family holidays in the Algarve, we have found so many dishes that are easy to recreate at home and instantly transport us back to Portugal.
Peixinhos da horta is one of those recipes. While tapas is often associated with Spain, Portugal has its own wonderful tradition of small plates and sharing dishes. These crispy green beans are perfect for that kind of relaxed meal.
I love recipes like this because they remind me of the long, warm evenings we have enjoyed on our Portuguese holidays. Put a plate of crispy beans in the middle of the table, add a bowl of garlicky mayonnaise and a few wedges of lemon, and everyone can help themselves.
If you’re planning a family holiday, have a look at our ultimate guide to Portugal with kids and our guide to the Algarve with kids.
What do Peixinhos da horta like?
The outside of the green beans becomes crisp and golden while the bean itself retains a little bite. The batter is light rather than heavily seasoned, so the garlic mayonnaise and lemon really bring the dish to life.
You get the freshness and slight crunch of the green beans, the crispness of the batter, the creamy garlic from the vegan mayo and a lovely sharp hit of lemon. They are savoury, crunchy and incredibly moreish.
If you like tempura vegetables or crispy vegetable fritters, there is a good chance you’ll love peixinhos da horta too.
Why you’ll love this peixinhos da horta recipe
- It’s incredibly simple – you only need a handful of ingredients.
- It’s naturally vegetarian and easily vegan when served with vegan mayonnaise.
- It’s a great way to make green beans feel much more exciting.
- The contrast between the crisp batter and tender-crunchy beans is delicious.
- It’s perfect for sharing and makes a lovely Portuguese tapas dish.
- You can serve it as a starter, side dish, snack or part of a larger meal.
- It’s a wonderful taste of Portugal to make at home.
Key ingredients – Peixinhos da horta recipe
Green beans
Fresh green beans are the star of this recipe. Choose beans that are firm and bright green and trim the ends before cooking. The beans are only briefly fried, so you want them to retain some bite rather than becoming completely soft.
Plain flour
Plain flour forms the base of the simple batter. There is no need for anything complicated here – just flour, baking powder and soya milk create a light coating around the beans.
Soya milk
I use unsweetened soya milk to make the batter vegan. It creates a smooth batter that clings nicely to the beans before they go into the hot oil.
Baking powder
A little baking powder helps to give the batter a lighter, crisper texture when the beans are fried.
Garlic mayonnaise
This is where I think the recipe really comes together. A generous bowl of garlicky vegan mayonnaise is the perfect partner for the crispy beans. You can use your favourite shop-bought vegan garlic mayo or make your own.
Lemon
Don’t skip the lemon. A good squeeze over the hot, crispy beans cuts through the richness of the fried batter and mayonnaise and adds a lovely freshness.
Ingredients
Serves 4
- 400g trimmed green beans
- 200g plain flour
- 220ml unsweetened soya milk
- 1 tsp baking powder
- Sunflower oil, for frying
- Vegan garlic mayonnaise, to serve
- Lemon wedges, to serve
How to make our peixinhos da horta recipe
1. Prepare the green beans
Wash the green beans and trim them if necessary. It is really important to pat them completely dry with kitchen towel. Any excess water can cause the hot oil to spit.
2. Make the batter
Put the flour and baking powder into a bowl and gradually whisk in the soya milk until you have a smooth batter with no lumps.
3. Heat the oil
Pour enough sunflower oil into a shallow pan for the battered beans to float rather than sit on the bottom. Heat over a medium-high heat until the oil is hot and shimmering.
Take care when working with hot oil and never leave it unattended.
4. Batter the beans
Take four or five green beans at a time and dip them into the batter, making sure they are completely coated. Allow any excess batter to drip back into the bowl.
5. Fry the peixinhos da horta
Carefully lower the battered beans into the hot oil and fry for around 30 seconds, or until the batter is golden and crisp. Don’t overcrowd the pan as this will lower the temperature of the oil and stop the batter becoming properly crisp.
Remove with a slotted spoon and drain on kitchen towel. Repeat with the remaining beans.
6. Serve
Serve the peixinhos da horta immediately while they are still hot and crispy, with a generous bowl of vegan garlic mayonnaise and wedges of lemon for squeezing over the top.
Variations on this Peixinhos da horta recipe
Add herbs
Try adding a little finely chopped fresh parsley or coriander to the batter for extra flavour.
Make them spicy
A pinch of smoked paprika, chilli flakes or cayenne pepper in the batter gives the beans a little heat.
Try different vegetables
You can use the same batter for other vegetables. Thin strips of courgette, peppers or asparagus would all work well, although the cooking time will vary depending on the vegetable.
Make them gluten-free
Use a good gluten-free plain flour blend in place of regular plain flour. Check that your baking powder is also gluten-free if necessary.
Serving suggestions
Peixinhos da horta are perfect as part of a Portuguese-inspired sharing meal. Serve them alongside our piri piri potatoes with piri piri mayo for an easy Portuguese tapas feast.
They are also delicious served alongside a big salad, crusty bread and other small plates. Or simply make a batch and eat them outside with a cold drink on a warm summer evening.
For more recipes inspired by our travels, take a look at our travel-inspired recipes.
Peixinhos da horta recipe success tips
- Make sure the green beans are completely dry before dipping them into the batter.
- Don’t make the batter too thick – it should coat the beans without becoming heavy.
- Make sure the oil is properly hot before frying.
- Fry in small batches so the oil stays hot and the beans become properly crisp.
- Drain the fried beans briefly on kitchen towel before serving.
- Serve immediately for the best texture.
- Don’t forget the lemon and garlic mayo – they really make the dish.
Frequently asked questions
Are peixinhos da horta vegan?
The traditional recipe is vegetarian, and this version is vegan as long as you use vegan mayonnaise. The batter itself contains no eggs or dairy.
What does peixinhos da horta mean?
Peixinhos da horta translates roughly as “little fish from the garden”. The battered green beans resemble little fish, hence the name, and the dish provided a meat-free alternative, particularly during Lent.
Is peixinhos da horta the same as tempura?
They are not exactly the same dish, but peixinhos da horta is often linked to the development of tempura in Japan. Portuguese contact with Japan in the 16th century brought European culinary influences, including battered and fried foods. Japanese tempura subsequently developed its own distinctive style and traditions.
Can I make peixinhos da horta in an air fryer?
You can experiment with an air fryer, although the texture will be different from traditionally fried peixinhos da horta. The characteristic crisp batter is best achieved by frying in hot oil.
Can I make these ahead of time?
They are best eaten immediately after frying, when the batter is at its crispiest. You can prepare the beans and batter in advance, but I would fry them just before serving.
What should I serve with peixinhos da horta?
Vegan garlic mayonnaise and lemon are my favourite accompaniments. Why not make them alongside our recipe for piri piri potatoes for a proper Portuguese tapas feast. Check out more of our travel inspired recipes.
Peixinhos da horta recipe nutritional information
Nutritional information will vary depending on how much oil is absorbed during frying and how much garlic mayonnaise is served with each portion. The recipe card below can be used to calculate the nutritional information based on the specific ingredients you use.
Our Peixinhos da horta recipe card
Ingredients
Method
- Wash the beans and then ensure they are completely dry by patting them dry with kitchen towel.
- Fill a shallow pan with oil – enough for the beans to float in.
- Heat the oil until it starts shimmering.
- While the oil is heating up make your batter – mix the flour, baking powder and soya milk into a smooth batter.
- Take 4-5 beans at a time and dip them in the batter until completely covered.
- Lower them in to the oil and cook for around 30 seconds, until golden brown.
- Serve with a big pot of garlic mayo and a wedge of lemon to squeeze over the top.
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SO moreish! Really enjoyed them
These have been our summer evening snack! Really enjoyed them, thank you!