Course: Appetizer
Beer Style: Pale Ale

Beer-Battered Green Beans with Tarragon Aioli

Cooking with craft beer is catching on in a big way, even in the wine world! This recipe for beer-battered green beans comes to us from the owners of Noble Pig Vineyard and Winery in McMinnville, Oregon.


  • 2/3 cup pale ale
  • 1/2 cup flour
  • 2 Tbsp cornstarch
  • Salt and pepper
  • 1/4 cup mayonnaise
  • 2 Tbsp chopped fresh tarragon
  • 1/2 tsp dijon mustard
  • 1 clove garlic, finely chopped
  • 2 cups vegetable oil
  • 1 pound green beans, trimmed

  • Directions

    1. Beer-Battered Green Beans
    2. Submerge beans in ice water 10 for minutes. Pat beans dry (this makes them extra-crisp).
    3. While the beans are chilling, in a large bowl, whisk together the pale ale, flour, cornstarch and 1/2 teaspoon salt, let rest for 10 minutes.
    4. In a large pot heat oil to 375°F or when a drop of batter sizzles immediately and rises to the surface.
    5. Whisk the batter again, add the green beans and toss to coat.
    6. Working in batches and using tongs, gently lower the beans into the oil.
    7. Fry, turning halfway through, until golden, about 3 minutes. Let drain on paper towels and season with salt.
    8. Aioli
    9. For the aioli, in a small bowl, whisk together the mayonnaise, tarragon, mustard and garlic with salt and pepper.
    10. Original recipe from Everyday with Rachel Ray.

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