BEER BATTERED FRIED GREEN BEANS
Number Of Ingredients 6
Steps:
- Add cleaned green beans to a medium saucepan; cover with cold water.
- On high heat cover and bring to a boil; still covered boil for 2 minutes.
- Fill a medium bowl with ice water; drain green beans and place in the prepared ice water.
- Soak until green beans are completely cold; drain and set aside.
- Line a cooling rack with paper towels.
- Prepare the batter by adding the beer, flour, salt and pepper to a medium bowl.
- Stir to combine.
- Heat about 2 inches of oil in a deep pot to 360 to 370 degrees.
- Dip green beans one at a time in prepared batter and place in hot oil.
- Fry until golden brown (about 2 minutes).
- Place of prepared cooling rack and if desired sprinkle hot green beans with salt.
- NOTE: Do not crowd the green beans while frying.
- Dip another batch of green beans in batter and fry.
- While that batch is frying transfer the batch of fried green beans from the cooling rack to a serving platter. TIP: To keep the green beans warm; place them in a warm oven on the warm setting.
- Once the second batch is done, place it on the prepared cooling rack and sprinkle with salt.
- Keep up this routine until all the green beans have been fried.
BEER BATTERED FRIED GREEN BEANS
Ultra crispy and tender fried green beans are the perfect party appetizer that packs a bold flavor punch with a satisfying crunchy texture!
Provided by The Chunky Chef
Categories Appetizer
Time 35m
Number Of Ingredients 11
Steps:
- In a small bowl, mix mayo and wasabi paste until combined. Refrigerate until ready to serve.
- Heat 1-2 inches of oil in a large heavy bottomed pot (I use my dutch oven), over MED heat until it reaches 375 F degrees.
- Line a rimmed baking sheet with paper towels and top with a cooling rack. Set aside, close to your frying pot.
- In a mixing bowl, whisk together beer, flour, salt, pepper, garlic powder, and cayenne pepper. Dredge green beans in 1/2 cup flour, shaking off excess, then dip green beans in beer batter. Let excess batter drip off, then fry in batches, a few minutes per side, until golden brown.
- Remove green beans to prepared baking sheet. Repeat with remaining green beans.
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
BEER BATTERED GREEN BEANS
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a deep fryer to 300 degrees F, or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 300 degrees F.
- In a bowl, mix the tempura mix and the beer. In a separate bowl, mix the string beans, heavy cream, flour, and salt. Add the bean mixture to the tempura mixture and coat the beans well. Lift the coated beans out of the batter, allow the excess batter to drip back into the bowl, and add the beans to the fryer and fry, in batches, until light golden brown. Drain the beans on paper towels, and serve immediately.
BATTERED GREEN BEANS
Make and share this Battered Green Beans recipe from Food.com.
Provided by Amy Martin KV
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Mix all dip ingredients, then keep in the refrigerator to let the flavors blend. These measurements are very approximate. I recommend starting with the mayonnaise, then adding the hot sauce to taste, then adding the honey to taste, then the sesame oil to taste. My husband then usually adds more hot sauce to his portion of the dip.
- 2. Mix soda with flour. Be careful not to over-mix.
- 3. Dip trimmed green beans into batter, then fry in hot oil until lightly browned. DO NOT blanch the beans ahead of time, or you will lose the delicious texture.
Nutrition Facts : Calories 305.7, Fat 11.4, SaturatedFat 1.7, Cholesterol 7.6, Sodium 217.9, Carbohydrate 47.7, Fiber 4.7, Sugar 12.2, Protein 5.6
BEER BATTER DEEP FRIED GREEN BEANS AND/OR OKRA
Using Rice Bran oil makes a very light deep fry. RB Oil has a high smoke temperature and can be reused up to 10 times. It is also loaded with nutrition compared to other fry oils. (It's considered a nutraceutical. I discovered it via Google.) Prep and Cooking time will vary. I have a small electric deep fryer so it took awhile to cook all the batches. I only added 6 string beans at a time. Same with the Okra. Otherwise, the vegetables will drift and stick together.
Provided by Catpaladin
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat Rice Bran oil or other high temperature oil to 375 degrees F.
- Whisk the beer, flour, salt and pepper until smooth.
- Let mixture sit for a little bit (can be made ahead).
- Trim green bean ends and/or caps off okra (If using okra use only smaller young pods).
- Dip green beans and/or okra into the batter to coat, letting excess drip off. (I use a strainer).
- Fry in the oil in batches, until they are golden and crisp.
- Remove from oil with a strainer to a paper towel lined plate or cookie sheet.
- Sprinkle with salt and pepper. I use fresh ground pepper and fresh ground coarse salt.
- After finding I had extra batter left over, I added cinnamon and raw cane sugar to the batter and split some regular eating bananas -- battered them up and fried them too. Added drizzle of honey and scoop of vanilla ice cream -- and Viola! Tasty dessert with no hint of the aforementioned green beans nor okra.
Nutrition Facts : Calories 175.2, Fat 0.5, SaturatedFat 0.1, Sodium 591.3, Carbohydrate 34.2, Fiber 4.8, Sugar 1.7, Protein 5.6
BEER-BATTERED STRING/GREEN BEANS WITH REMOULADE DIP
Tweaked from a recipe found on Southern Accents website which came from Denise Gee's book "Southern Cocktails: Dixie Drinks, Party Potions & Classic Libations" Time does not include chilling the Remoulade
Provided by carolinajewel
Categories Low Protein
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Whisk together beer, salt, lime juice, flour, garlic powder and cayenne pepper until smooth and foamy.
- Dredge trimmed beans in batter to coat.
- Heat oil in deep skillet to 375 degrees.
- Working in batches of about 10 beans each, carefully lower into the oil and cook for about 1 minute. Transfer to rack to drain and cool. Reapeat until all beans are fried.
- Make Remoulade Dip ahead of time by mixing all ingredients and chilling, covered for at least one hour.
- Serve as follows: In a clear tumbler, place a few tablespoons of Remoulade dip and arrange fried beans standing vertically in the tumbler. Garnish with lime wedges.
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- In a medium mixing bowl, whisk together the ingredients for the sriracha dipping sauce. Cover and refrigerate while you move on to the next steps.
- In a mixing bowl or pie plate, mix together the remaining 2 cups of flour with the cumin, cayenne pepper, garlic powder, onion powder, pepper, and salt. Slowly add the beer, stirring well until it creates a thick batter.
- Heat 1-2 inches of vegetable oil in a large pot or Dutch oven to 375F. Dip the green beans into the beer batter, then very carefully drop into the hot oil (this might be best to do with heat-proof tongs). Fry the green beans in small batches for 2-3 minutes until golden brown. Very carefully remove them from the hot oil and drain on paper towels.
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