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    APPETIZERS AND SNACKS

    Copycat Crispy Green Beans with Lemon Garlic Sauce

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    Ingrédients

    FOR THE GREEN BEANS

    1 lb. Fresh Green Beans, washed, ends trimmed

    1 c. All Purpose Flour

    1 ½ c. Beer

    1-2 c. Canola Oil, for frying

    FOR THE LEMON GARLIC AIOLI

    ½ c. Mayonnaise

    ½ Lemon, zest and juice

    1 tsp. Dijon Mustard

    1 clove Garlic

    Instructions

    FOR THE GREEN BEAN CRISPERS

    Heat the oil over medium-high heat in a large saute pan. (You can also use a deep fryer)

    Combine the flour and beer in a large bowl and mix well; removing the lumps. Add the green beans to the batter and coat.

    Working in batches, place the green beans in the hot oil shaking off any excess batter before placing them into the pan. Cook 2-4 minutes then drain on paper towels; repeat for the remaining green beans.

    FOR THE LEMON GARLIC AIOLI

    Combine all of the ingredients in a small food processor or blender and pulse on high until creamy. Can be made up to two days ahead and kept refrigerated.

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    portions

    -

    temps total
    Commencer à Cuisiner

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    Ingrédients

    FOR THE GREEN BEANS

    1 lb. Fresh Green Beans, washed, ends trimmed

    1 c. All Purpose Flour

    1 ½ c. Beer

    1-2 c. Canola Oil, for frying

    FOR THE LEMON GARLIC AIOLI

    ½ c. Mayonnaise

    ½ Lemon, zest and juice

    1 tsp. Dijon Mustard

    1 clove Garlic

    Instructions

    1

    FOR THE GREEN BEAN CRISPERS

    2

    Heat the oil over medium-high heat in a large saute pan. (You can also use a deep fryer)

    3

    Combine the flour and beer in a large bowl and mix well; removing the lumps. Add the green beans to the batter and coat.

    4

    Working in batches, place the green beans in the hot oil shaking off any excess batter before placing them into the pan. Cook 2-4 minutes then drain on paper towels; repeat for the remaining green beans.

    5

    FOR THE LEMON GARLIC AIOLI

    6

    Combine all of the ingredients in a small food processor or blender and pulse on high until creamy. Can be made up to two days ahead and kept refrigerated.