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Green Bean- Beer-Batter-Fried Green Beans with Cumin

Source of Recipe

Best of Gourmet 1988


List of Ingredients

1 cup beer (not dark)
3/4 cup plus 2 to 3 tablespoons all-purpose flour
1/2 teaspoon table salt
1 tablespoon plus 1 teaspoon cumin seed
2 teaspoons coarse salt
vegetable oil for deep-frying
1 pound green beans, trimmed


Recipe

In a blender or food processor blend the beer, 3/4 cup plus 2 tablespoons of the flour, and the table salt for 5 seconds. Turn off the motor, scrape down the sides, and blend the mixture for 20 seconds more, or until it is just smooth. The batter should be the consistency of thin pancake batter, if it is too thin add the remaining 1 tablespoon flour and blend the batter for 5 seconds, or until it is just combined. Transfer the batter to a bowl, let it stand, covered with plastic wrap, for 1 hour, and stir it until it is combined.
In a dry small heavy skillet toast the cuminseed over moderate heat, stirring, for 3 to 4 minutes, or until it is fragrant and several shades darker, being careful not to let it burn, and in a small electric coffee grinder or in a mortar with a pestle grind it fine. In a small bowl stir together the ground cuminseed and the coarse salt.
In a large deep skillet heat 2 inches of the oil to 375 degrees F. Dip the beans into the batter in batches, letting the excess drip off, and fry them in th eoil in batches, turning them for 2 minutes, or until they are golden, transferring them with a slotted spoon as they are fried to paper towels to drain. Sprinkle the fried beans with the cumin salt and keep them warm of a baking sheet lined with paper towels in a preheated 200 degree oven. Serves 6.