Serve these green beans with your favorite dipping sauce‚ wasabi aioli for an extra layer of heat, honey mustard as a sweet counterpart to the salty veg, or just whip up some ranch dressing to cool everything down. Is there anyone on this earth who doesn't love ranch dressing? I bet even Henry Rollins can't resist.
Prep Time 10minutes
Cook Time 2minutes
Total Time 12minutes
Author Stephanie Stiavetti
1poundfrozen green beans or haricots verts(try to get these thinner beans, if your store carries them‚ they make delicious nests surrounded by crunchy coating when fried)
1cupgluten-free , lager-style beer
1/4teaspoonfreshly ground black pepper
2quartsvegetable oilfor frying
Preheat your deep fryer or bring a deep pot filled with the oil to 375°F (190°C). While the oil is heating, create the tempura batter by whisking together the rice flour and spices.
Once the oil is at the correct temperature, whisk the liquids into the dry ingredients in a steady stream. (Do this at the last minute to keep as much of the carbonation intact as possible.)
Working in small batches, drop a handful of frozen green beans in the tempura batter and toss to coat, then gently lower them into the hot oil. Fry for 1-2 minutes or until light and puffy.
Drain on paper towels, sprinkle with a bit more kosher salt, and serve immediately.
Nutritional analysis does not include vegetable oil for frying of your choice.