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?
Bring 4 cups of water to boil and salt with salt. Blanch for a couple of minutes.
Stop the cooking process by shocking the beans in ice water. Once cool, set aside and drain fully.
While cooling, prepare the batter. Mix the flour spices and beer in with a whisk.
Hand coat each green bean.
And fry in oil at 375 degrees until golden brown.
Let them cool slightly, but serve them 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.