Casual gatherings are made for summer weekends — think warm nights, easy conversation and good wine or cocktails. Such occasions beg for a snack, such as these light, crispy green beans. Fry them in batches and serve to guests on the spot. Doesn’t everyone inevitably end up hanging out in the kitchen anyway?
Tempura String Beans with Aioli
1 cup ice water
1 large egg, beaten
3⁄4 cup sifted all-purpose flour, plus extra for dusting
2 or 3 ice cubes
Peanut or vegetable oil for frying
1 lb. green beans
In a bowl, whisk together the ice water and egg. Whisk in the 3⁄4 cup flour; the batter should be quite lumpy. Add the ice cubes.
Pour enough oil into a wok or deep fryer to reach halfway up the sides and heat to 350˚F on a deep-frying thermometer. Working in batches, lightly dust the beans with flour, then dip in the batter, shaking off the excess. Fry, stirring occasionally, until crisp, about 3 minutes. Drain on paper towels and season with salt.
Serve right away with the aioli for dipping. Serves 4.