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Beer-Battered Green Beans with Tarragon Aioli

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friedgreenbeans.jpgFrom 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.

 

- Recipe courtesy of Cathy Pollak

 

 

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