Beer-Battered Green Beans with Tarragon Aioli
August 2010
Makes: 4 servings
Prep: 15 mins
Cook: 15 mins
- 2/3cup beer
- 1/2cup flour
- 2 tablespoons cornstarch
- Salt and pepper
- 1/4cup mayonnaise
- 2 tablespoons chopped fresh tarragon
- 1/2teaspoon 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. In a small bowl, whisk together the mayonnaise, tarragon, mustard and garlic; season with salt and pepper.
- In a large pot, heat the oil until it registers 375 degrees on a deep-fry thermometer or 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 the aioli.
Tip
- For extra-crisp green beans, submerge them in ice water for 5 minutes before patting dry and tossing with the batter