
I have used this recipe with our green beans, zucchini blossoms and jalapeños. —Jade Chessman
Makes 4-6 servings
Vegetable oil
1¼ cups all-purpose flour
1 teaspoon kosher salt
12 ounces San Pellegrino sparkling water
About 1 pound green beans, cleaned and trimmed
Sea salt
In a large pot, heat about 2 inches of oil over medium-heat until a thermometer reads 350°F.…