I have used this recipe with our green beans, zucchini blossoms and jalapeños. —Jade Chessman
Makes 4-6 servings
1¼ cups all-purpose flour
1 teaspoon kosher salt
12 ounces San Pellegrino sparkling water
About 1 pound green beans, cleaned and trimmed
In a large pot, heat about 2 inches of oil over medium-heat until a thermometer reads 350°F. Combine the flour and kosher salt in a medium bowl, then whisk in the sparkling water until not quite smooth (batter should have some lumps).
One by one, dredge the green beans in the batter, shaking off excess. Gently lay them in the oil without crowding the pot. Cook, turning once with a slotted spoon, until golden brown, about 2 to 3 minutes. Transfer to paper towels to drain. Sprinkle with sea salt. Serve immediately.
SOURCE: Adapted from Bon Appétit