Fried Haricot Vert with Spicy Aioli
For Haricot Vert
about 1 lb haricot vert (French green beans), trimmed
2 cups flour
1 1/2 cups club soda (plus extra in case batter is too thick) or beer
Fleur de Sel
Peanut/Canola/Corn oil for frying
1 large garlic clove, finely chopped
1 tsp lemon juice
2 tsp extra-virgin olive oil
a pinch of cayenne pepper (or if you have it Zatarains)
3 tbsp mayonaise
Heat oil in a fryer or a large, deep, heavy pot (oil should be filled about 1 1/2-2 inches high) to 370 degrees (use a thermometer).
While oil is heating, combine garlic, lemon juice, oil, cayenne, and mayo to make the aioli. Stir with a fork until smooth. Season with salt and pepper.
In a large bowl, combine flour, and soda water. Mix with wooden spoon until smooth. Season with salt and pepper. If batter is too thick, add a bit more soda water. Using your hands, add beans to batter, coating evenly. Add a handful of beans to the hot oil, frying until lightly golden, about 2 minutes. Remove with tongs/sieve and drain on paper towels. Season with more salt and pepper. Repeat with beans. Cover with foil to keep warm while other beans are frying.
Serve immediatly with Aioli.
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