Still finding new ways to use up all my Farmer’s Market finds. I love green beans and always buy so many, I could eat them with every meal.
I made these up as a little pre-dinner appetizer and they disappeared. They were fantastic. The kids proclaimed they tasted just like French fries and gobbled them up.
The beansare crunchy and crisp and becausethey area vegetable, you feel a little less guilty popping them in your mouth!
They are so easy to make and you do not need a deep fryer, just use a heavy pot, it works great.
In a large bowl, whisk together the beer, flour, cornstarch and 1/2 teaspoon salt, let rest for 10 minutes. For the aioli, in a small bowl, whisk together the mayonnaise, tarragon, mustard and garlic with salt and pepper.
Submerge beans in ice water for minutes. Pat beans dry (this makes them extra-crisp).
In a large pot heat oil to 375o or when a drop of batter sizzles immediately and rises to the surface. Whisk the batter again, add the green beans and toss to coat. Working in 4 batches and using tongs, gently lower the beans into the oil. Fry, turning halfway through, until golden, about 3 minutes.
Let drain on paper towels and season with salt. Serve with aioli.
Beer-Battered Green Beanswith Tarragon Aioli
From Everyday
2/3 cup beer
1/2 cup flour
2 Tablespoons cornstarch
Salt and pepper
1/4 cup mayonnaise
2 Tablespoons chopped fresh tarragon
1/2 teaspoon Dijon mustard
1 clove garlic, finely chopped
2 cups vegetable oil
1 pound green beans, trimmed
In a large bowl, whisk together the beer, flour, cornstarch and 1/2 teaspoon salt, let rest for 10 minutes. For the aioli, in a small bowl, whisk together the mayonnaise, tarragon, mustard and garlic with salt and pepper.
Submerge beans in ice water for minutes. Pat beans dry (this makes them extra-crisp).
In a large pot heat oil to 375o or when a drop of batter sizzles immediately and rises to the surface. Whisk the batter again, add the green beans and toss to coat. Working in 4 batches and using tongs, gently lower the beans into the oil. Fry, turning halfway through, until golden, about 3 minutes. Let drain on paper towels and season with salt. Serve with aioli.
