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Beer-Battered Green Beans with Tarragon Aioli

August 2010
Beer-Battered Green Beans with Tarragon Aioli

by 4 people

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Makes: 4 servings

Prep: 15 mins

Cook: 15 mins

Ingredients
  • 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
Directions
  1. 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.
  2. 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