- 4
- 15 mins
- 30 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
Preparation
Step 1
For extra-crisp green beans, submerge them in ice water for 5 minutes before patting dry and tossing with the batter.
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° 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.