I can't remember EVER making anything deep-fried in my life. First off, it seems like a tremendous waste of oil and second, I thought the calories would go through the roof. Well, based on the amount of oil that was left on the paper towel when we drained these, most of the oil stayed in the pan. I think this recipe came from the Food Network magazine. It's got a black background with white printing and they tend to do that. I guess it's a way for a page to look different but in my opinion, it's a way for a recipe to be barely readable!!! Not only that but I can't read the initials I put on recipes to tell me where it came from. Or, maybe I cut it out before I started posting from magazine recipes. I don't know. (addn: Sommer tells me this was in the most recent Everyday with Rachael Ray.) At any rate, ranting aside, this was a fantastic recipe. We're planning on trying it again but doing it with eggplant, okra, zucchini and green beans. I may add a second dipping sauce next time too. Marinara? Soy sauce based? Garlic? We may have to try several and do a taste test to see which is better! I'll be that I'll find some good ones on Foodbuzz!! Just a note, this is a great appetizer but be ready to NOT be hungry for dinner :-)
Aioli:
1/2 c Hellman's olive oil mayonnaise
2-3 T fresh, chopped tarragon
2 t dijon mustard
1-2 clove(s) garlic, finely chopped
2 c vegetable oil
1 pound green beans, trimmed
Mix the ingredients for the aioli and refrigerate. Mix the ingredients for the batter then allow the batter to sit for 10 minutes. Heat the oil until a drop of batter immediately bubbles back to the surface. Working in batches, roll the green beans in the batter, then use tongs to gently drop them into the hot oil. Turn them once during cooking. (Note: that's easier said than done!!) Once the batter is nice and crispy and brown, remove the beans from the oil and drain them on paper towels. Serve hot with the aioli. Connie even interrupted his jigsaw puzzle to munch on these wonderful beans!
adapted from Everyday with Rachael Ray
19 comments:
These look tasty, I'll have to try them sometime. I've seen them as appetizers before, but never tried them. I bet they are good though.
I love fried mushrooms, but have never had fried green beans. It sounds delicious!
I love green beans and fried green beans too!! Thanks for sharing!
It's been a long time since I've had fried green beans. These look scrumptious! :D
Yum Yum!!!! I have been searching for a recipe for these! Thanks!
Looks delicious, Kate! The aioli suace must have been great with them. I think a soy-based sauce would be good, also, since the beans are similar to tempura.
I've never deep fried anything before either, but these look great! What a great way to eat vegetables :0
Hi Kath - I'd love some input on the soy sauce based sauce - or the others for that matter. Any ideas? Thanks :-) Kate
That batter looks nice and light, and I love the aioli as well.
Sounds tasty! I love the photo of the green beens in the middle of the puzzle.
Yum!And I just happen to have some green beans in the fridge.Cant wait to try it.
This was in the latest issue of Rachael Ray's magazine. I saw it and wanted to try it, too.
Fried is good. The only non-meat I've ever fried was portobello mushrooms and it was ridiculously awesome :) Glad you enjoyed it, makes me more excited to try it.
Thank you Sommer! I'm so glad you recognized the recipe. And, I'd not thought about portabellas... but now that I have, they'll get added to the list!
A Very unique dish.
Those do look fantastic. Alton Brown made a good argument for how much oil doesn't get on the food (not saying it's low fat, but just not as bad as we think). He measured the oil before, then after and I think he had only used a quarter cup for fried chicken. So fry more green beans for us!
You had me at fried :) I also tried to avoid deep frying at home because I always have trouble discarding the leftover oil. I usually plan ahead with containers and such, but geesh! Too stressful for this girl.
I have to admit that I have done some deep frying. I figure that as long as it is an occasional treat - it's ok. These green beans look delicious. They remind me of tempura battered vegetables I have made in the past. Thanks for the recipe.
These look delicious! I can't wait to see what you deep fry next! :)
LLL - Thank you :-) I've got this huge list of things to try - blue cheese stuffed olives, okra, eggplant, zucchini, snap peas, pickles, carrots... Now, to find the time to get that all together. Hope you're enjoying Labor Day! Kate
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