Beer Battered Green Beans Recipes

BEER BATTERED FRIED GREEN BEANS

Steps:

• Add cleaned green beans to a medium saucepan; cover with cold water.
• On high heat cover and bring to a boil; still covered boil for 2 minutes.
• Fill a medium bowl with ice water; drain green beans and place in the prepared ice water.
• Soak until green beans are completely cold; drain and set aside.
• Line a cooling rack with paper towels.
• Prepare the batter by adding the beer, flour, salt and pepper to a medium bowl.
• Stir to combine.
• Heat about 2 inches of oil in a deep pot to 360 to 370 degrees.
• Dip green beans one at a time in prepared batter and place in hot oil.
• Fry until golden brown (about 2 minutes).
• Place of prepared cooling rack and if desired sprinkle hot green beans with salt.
• NOTE: Do not crowd the green beans while frying.
• Dip another batch of green beans in batter and fry.
• While that batch is frying transfer the batch of fried green beans from the cooling rack to a serving platter. TIP: To keep the green beans warm; place them in a warm oven on the warm setting.
• Once the second batch is done, place it on the prepared cooling rack and sprinkle with salt.
• Keep up this routine until all the green beans have been fried.

BEER BATTERED GREEN BEANS

Steps:

• Preheat a deep fryer to 300 degrees F, or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 300 degrees F.
• In a bowl, mix the tempura mix and the beer. In a separate bowl, mix the string beans, heavy cream, flour, and salt. Add the bean mixture to the tempura mixture and coat the beans well. Lift the coated beans out of the batter, allow the excess batter to drip back into the bowl, and add the beans to the fryer and fry, in batches, until light golden brown. Drain the beans on paper towels, and serve immediately.

BEER BATTERED FRIED GREEN BEANS

Steps:

• In a small bowl, mix mayo and wasabi paste until combined. Refrigerate until ready to serve.
• Heat 1-2 inches of oil in a large heavy bottomed pot (I use my dutch oven), over MED heat until it reaches 375 F degrees.
• Line a rimmed baking sheet with paper towels and top with a cooling rack. Set aside, close to your frying pot.
• In a mixing bowl, whisk together beer, flour, salt, pepper, garlic powder, and cayenne pepper. Dredge green beans in 1/2 cup flour, shaking off excess, then dip green beans in beer batter. Let excess batter drip off, then fry in batches, a few minutes per side, until golden brown.
• Remove green beans to prepared baking sheet. Repeat with remaining green beans.

FRIED GREEN BEANS

Steps:

• Preheat oil to 375 degrees F.
• Whisk the beer, flour, salt and pepper until smooth.
• Dip green beans into batter to coat, letting excess drip off. Fry in the peanut oil in batches, until they are golden and crisp. Remove from oil with a spider strainer to a paper towel lined sheet tray. Sprinkle with salt and pepper.

AIR FRYER GREEN BEANS WITH SPICY DIPPING SAUCE

Steps:

• Mix beer, flour, salt, and pepper together in a bowl. Coat beans with the batter in small batches and shake off excess.
• Preheat air fryer to 400 degrees F (200 degrees C) according to manufacturers' instructions.
• Place the parchment paper on the bottom of the air fryer basket. Place a single layer of the battered beans in the air fryer. Cook until golden brown and crispy on the outside, 8 to 10 minutes. Repeat with any remaining battered beans.
• Mix ranch dressing, sriracha sauce, and horseradish in a bowl. Serve with the green beans.

BEER BATTER DEEP FRIED GREEN BEANS AND/OR OKRA

Steps:

• Preheat Rice Bran oil or other high temperature oil to 375 degrees F.
• Whisk the beer, flour, salt and pepper until smooth.
• Let mixture sit for a little bit (can be made ahead).
• Trim green bean ends and/or caps off okra (If using okra use only smaller young pods).
• Dip green beans and/or okra into the batter to coat, letting excess drip off. (I use a strainer).
• Fry in the oil in batches, until they are golden and crisp.
• Remove from oil with a strainer to a paper towel lined plate or cookie sheet.
• Sprinkle with salt and pepper. I use fresh ground pepper and fresh ground coarse salt.
• After finding I had extra batter left over, I added cinnamon and raw cane sugar to the batter and split some regular eating bananas -- battered them up and fried them too. Added drizzle of honey and scoop of vanilla ice cream -- and Viola! Tasty dessert with no hint of the aforementioned green beans nor okra.

BEER-BATTERED STRING/GREEN BEANS WITH REMOULADE DIP

Steps:

• Whisk together beer, salt, lime juice, flour, garlic powder and cayenne pepper until smooth and foamy.
• Dredge trimmed beans in batter to coat.
• Heat oil in deep skillet to 375 degrees.
• Working in batches of about 10 beans each, carefully lower into the oil and cook for about 1 minute. Transfer to rack to drain and cool. Reapeat until all beans are fried.
• Make Remoulade Dip ahead of time by mixing all ingredients and chilling, covered for at least one hour.
• Serve as follows: In a clear tumbler, place a few tablespoons of Remoulade dip and arrange fried beans standing vertically in the tumbler. Garnish with lime wedges.

BEER BATTERED FRIED VEGETABLES

Steps:

• In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.
• Mix eggs and milk in a small bowl. In a separate bowl mix together 1/2 cup flour and salt and pepper.
• Heat oil to 375 degrees F (190 degrees C).
• Dip each vegetable in the egg and milk mixture. Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture. Place the vegetables into the oil and fry until golden brown,

GREEN BEANS IN BEER SAUCE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Meanwhile, in a large saucepan, bring the beans, beer and butter to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender. , Using a slotted spoon, remove bacon to paper towels to drain. Remove beans with a slotted spoon and keep warm., In a small bowl, combine the brown sugar, vinegar, cornstarch and onion until blended. Stir into the saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add beans; heat through. Sprinkle with bacon.