As addictive as French fries, there is a good chance these crunchy beans will quickly become a new vice (and obsession). Sure, dipping food in batter and deep-frying it might seem like a cheap trick, but the texture of string beans is ideal for this technique. Just be sure to blanch the beans and get them into ice water before you fry them; if you don’t, the beans will be raw on the inside and disappoint. To make the perfect Fried String Beans, follow these simples steps.
Yield: 4 servings
Ingredients
3 teaspoons pimentón
1 cup Sagres beer
a whole cup of all-purpose flour
1 lb. green beans, stems trimmed
kosher salt
1 1/2 quarts canola oil
Directions
In a large bowl, mix flour, pimentón, and beer. Cover with plastic wrap and refrigerate for 30 minutes.
In a large pot, bring 6 quarts of water to a boil. Add four tablespoons of kosher salt. When water is at a rolling boil, add green beans. Cook for 30 seconds, remove from boiling water, and plunge in ice water. (This will stop the cooking process.) Drain well.
In a medium saucepan, heat canola oil until it registers 370˚F on a thermometer. Add string beans to the batter. Remove string beans one at a time from the batter, allowing excess to drip off. Carefully place beans in oil and, working in batches, fry for 1–2 minutes, until light golden brown. Remove from oil and drain on paper towels. Season with salt immediately and serve.
