Peixinhos da Horta
Lisbon, Portugal
This traditional vegetarian appetizer consists of tender green beans coated in a light wheat flour batter and deep-fried to a crisp. The name translates to little fish from the garden due to their playful resemblance to small fried fish.
Why locals eat it
Historians generally agree that Portuguese sailors introduced this frying technique to Japan in the 16th century, which ultimately inspired the development of modern tempura. It has long been a staple snack in Lisbon's historic taverns.
Local tip
Eat them immediately while hot and crispy, and squeeze a fresh lemon wedge over them for a bright contrast.
Typically made with
green beans, flour, eggs, sparkling water, oil for frying, salt. Recipes vary — always check with the vendor if you have allergies.