Green Beans:
1 lb . Fresh Green Beans, washed and ends trimmed
1 c . All Purpose Flour
1 1/2 c . Beer
1-2 c . Oil, for frying (I used Canola)
Lemon Garlic Aioli:
1/2 c . Mayonnaise, I use Hellmann’s/Best
1/2 Lemon, zest and juice
1 tsp . Dijon Mustard
1 Clove Garlic
Green Bean Crispers:
Heat the oil over medium-high heat in a large sauté pan.
You can also use a deep fryer if you have one.
Combine the flour and beer in a large bowl and mix well; removing the lumps.
Add the green beans to the batter and coat.
Working in batches, place the green beans in the hot oil shaking off any excess batter before placing them into the pan.
Cook 2-4 minutes then drain on paper towels; repeat for the remaining green beans.
Lemon Garlic Aioli:
Combine all of the ingredients in a small food processor or blender and pulse on high until creamy.
Can be made up to two days ahead and kept refrigerated.