Beer-battered sexy green beans with cool and spicy ranch

I seem to always think of green beans around Thanksgiving time. Among my traditional variations are the wild mushroom green bean casserole, saute beans with slivered almonds and garlicky green beans.

Other than tradition, there’s nothing holding us back in bringing these to a Fourth of July celebration. This year, I was inspired by an appetizer at one of my favorite Houston establishments, Natachees’ Supper N’ Punch, where they serve a version of these with a ranch sauce.

These make a lovely appetizer, coupled with your favorite dipping sauce, or try mine.

  • 1 pound green beans, ends trimmed
  • 1 cup flour
  • 1 cup beer
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon cayenne pepper

Start by washing the beans throughly. Aren’t they pretty?

Freshly washed brightly colored green beans

Bring 4 cups of water to boil and salt with salt. Blanch for a couple of minutes.

Blanching green beans in salted water

Stop the cooking process by shocking the beans in ice water. Once cool, set aside and drain fully.

To stop the cooking process, place the green beans immediately in ice water for a few minutes, the drain and dry fully

While cooling, prepare the batter. Mix the flour spices and beer in with a whisk.

It's ok if the beer foams a bit. For this recipe, I used Stella Artois

Hand coat each green bean.

Hand coat each bean separately

And fry in oil at 375 degrees until golden brown.

Deep fry until the batter is golden brown

Let them cool slightly, but serve them immediately.

Allow them to cool for a bit, but serve immediately

If you’d like a dipping sauce, try this cool and spicy ranch.

1/2 cup vegan mayonnaise

3 tablespoons vegan sour cream

1/2 teaspoon garlic powder

1/8 teaspoon salt

1/2 teaspoon onion powder

Black pepper to taste

1 teaspoon dried parsley

1 tablespoon apple cider vinegar

1/2 teaspoon your favorite hot sauce (I use Lime Chili Cholula)

Mix all and serve.

Serve with your favorite dipping sauces, and try my cool and spicy ranch

 

Related posts:

Quinoa 102: Vegan Crab Cakes aka Black Bean Black Quinoa Croquettes
Spinach Mushroom Tarragon Quiche/Kugel with Quinoa
Vegan Har Gow: Traditional Chinese Dumplings with Shiitake and Red Spinach
Not Your Usual Chocolate Banana Mousse
  • JL

    This looks delicious!  Please, please, tell me you wil be posting more!  I love your recipes!

  • Joel Luks

    Thanks so much @JLgoesVegan – trying to get more recipes out there. This, I made today for a Fourth of July fete :)

  • http://twitter.com/joel_luks/status/87970002132668416 Joel Luks

    Beer-battered sexy green beans with cool and spicy ranch http://goo.gl/fb/TzU14 #vegan

  • http://twitter.com/joel_luks/status/88040998751571971 Joel Luks

    * "Thanks so much @JLgoesVegan – trying to get more recipes out there. This, I made today for a Fourth of July …" http://bit.ly/k3UfXZ

  • http://twitter.com/joel_luks/status/88041828611395584 Joel Luks

    Made this for today's Fourth of July celebration. I know. Bad, but oh boy so good :) http://fb.me/Zu6Easkl

  • http://twitter.com/pianisttweet/status/88043390196908033 Petronel Malan

    YUMMY! This made me hungry! RT @Joel_Luks Made this for today's July 4 celebration. I know. Bad, but oh boy so good :) http://fb.me/Zu6Easkl

  • Noelle

    This looks so tasty! I actually had some like this at PF Changs and really wanted to replicate them. I am going to have to make this soon! Good to see a recipe!

  • Joel Luks

    Thanks @singerinkitchen :)  These were popular. Used the same batter for onion rings. Haricot verts worked awesome too.

  • http://twitter.com/joel_luks/status/88382028260708352 Joel Luks

    * "Thanks @singerinkitchen :)  These were popular. Used the same batter for onion rings. Haricot verts wor…" http://bit.ly/k3UfXZ

About this site

VeganGoodEats.com is a compilation of my favorite recipes and experiences. Erasing the stereotype that we eat rabbit food, I hope that the site inspires you to live a cruelty-free life. There is enough to live peacefully and indulgently.

About Joel Luks

Intellectually curious arts advocate. Design junkie & blogger. Creative nutty vegan chef loving all ethnic foods in a quest to ensure vegan food is seen as delicious, varied, and yes, sometimes, indulgent. Classical flutist & sucker for rhythmic music.

I work for CultureMap.com, a Houston-based lifestyle digital magazine, where I report on food, arts, society and city life, produce videos and curate an events guide.

Tweeter button Facebook button Youtube button
show
 
close