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Ingredients
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Fried green beans
Creamy horseradish dip
Method
Fried green beans
- 1
Prepare beans
Rinse the green beans and trim the ends. Pat them completely dry with paper towels to ensure the batter adheres and the beans crisp up.
- 2
Mix dry batter
In a large mixing bowl whisk together all-purpose flour, cornstarch, baking powder, smoked paprika, salt, and black pepper until evenly combined.
- 3
Make batter
Pour in cold beer or sparkling water gradually, whisking until a thick but pourable batter forms. If too thick, thin with a touch more beer.
- 4
Heat oil
Pour vegetable oil into a heavy pot to a depth of about 2 inches and heat to 350°F (175°C). Use a thermometer for accuracy.
- 5
Batter and fry
Dip a handful of trimmed beans into the batter, letting excess drip off. Lower into the hot oil and fry in batches until crisp and golden, about 2–3 minutes.
- 6
Drain and season
Remove with a slotted spoon, drain on paper towels, and lightly salt while still hot.
- 7
Keep warm
Keep finished beans in a warm oven or serve immediately to maintain optimal crispness.
Creamy horseradish dip
- 8
Combine dairy base
In a medium bowl, whisk together sour cream and creme fraiche until smooth and light.
- 9
Add horseradish
Stir in prepared horseradish to taste; start with 1 tablespoon and adjust for more heat.
- 10
Flavor and balance
Add lemon juice, salt, and black pepper. Whisk until well combined. Adjust thickness with a splash more creme fraiche if necessary.
- 11
Finish and garnish
Fold in chopped chives. Refrigerate for at least 15 minutes to let flavors meld.
- 12
Serve
Serve the warm fried green beans with the creamy horseradish dip on the side for dipping.