Beer Batter Fried Green Beans with Cumin Salt
Fine Cooking
Beer Batter Fried Green Beans with Cumin Salt
Fine Cooking
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1 cup beer (not dark) 3/4 cup plus 2 to 3 tablespoons all purpose flour 1/2 teaspoon table salt 1 tablespoon plus 1 teaspoon cuminseed 2 teaspoons coarse salt vegetable oil for deep frying 1 pound green beans, trimmed Directions: In a blender or food processor, blend the beer, 3/4 cup plus 2 tablespoons of the flour, and the table salt, for 5 seconds. Turn of the motor, scrape down the sides, and blend the mixture for 20 seconds more, or until it is just smooth. The batter should be the consistency of thin pancake batter; if it is too thin, add the remaining 1 tablespoon of flour, and blend the batter for 5 seconds, or until it is just combined. Transfer the batter to a bowl, let it stand, covered with plastic wrap, for 1 hour, then stir it until it is combined. In a dry small heavy skillet, toast the cuminseed over moderate heat, stirring, for 3 to 4 minutes, or until it is fragrant and several shades darker, being careful not to let it burn. In a small electric coffee or spice grinder or in a mortar with a pestle, grind it fine. In a small bowl, stir together the ground cuminseed and the coarse salt. In a large deep skillet, heat 2 inches of the oil to 375°F. Dip the beans into the batter in batches, letting the excess drip off. Fry them in the oil in batches, turning them, for 2 minutes, or until they are golden. Transfer them with a slotted spoon as they are fried to paper towels to drain. Sprinkle the fried beans with the cumin salt and keep them warm on a baking sheet lined with paper towels in a preheated 200°F oven. Serves 6
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