Instructions
In a small bowl and whisk together the mayo, sriracha sauce, salt, garlic powder, and onion powder.
Place a 1/2 cup of flour on a medium shallow plate for dredging the green beans.
In a large bowl, whisk together the remaining flour, ground cayenne pepper, cumin, black pepper, salt, garlic powder, and onion powder. Slowly stir in beer; mix just until combined.
In a large dutch oven or heavy stock pot, heat 1 inch of vegetable oil to 375 degrees. Dredge the green beans through flour on a shallow plate. Using tongs, dip the floured green beans in the batter and gently into the oil. Fry until they are golden brown and crisp, turning once, about 2-3 minutes. Remove to drain on layered paper towels. Serve warm with sriracha mayo.
Notes
If sriracha mayo doesn’t suit your taste, serve with creamy honey mustard sauce, comeback sauce, or ranch dressing.
Use regular green beans for this recipe. The haricot verts are too thin and do not work well with this recipe.
Use an oil with a high smoking point, like vegetable or canola oil.
Do not over-mix the beer batter because it may toughen if over-mixed.
Nutrition
Calories: 418kcal | Carbohydrates: 33g | Protein: 6g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 651mg | Potassium: 273mg | Fiber: 4g | Sugar: 3g | Vitamin A: 721IU | Vitamin C: 15mg | Calcium: 49mg | Iron: 3mg
