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.
- Recipe courtesy of Cathy Pollak
by Nancy Ellison