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
