Ingredients:

  • 1 pound (450g) fresh green beans, trimmed
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup (120ml) ice-cold water
  • Vegetable oil, for frying (about 4 cups / 950ml)
  • 1/2 cup (120ml) mayonnaise
  • 1-2 tablespoons sriracha (adjust to taste)
  • 1 teaspoon lime juice
  • 1/2 teaspoon honey (optional, for sweetness)

Instructions:

  1. Wash and thoroughly dry the string beans. Drying is key to avoiding splattering oil!
  2. In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually add the ice-cold water, whisking until just combined. Don't overmix! A few lumps are fine.
  3. Pour enough vegetable oil into a deep pot or Dutch oven to reach a depth of about 2-3 inches. Heat the oil over medium-high heat to 350°F (175°C). Use a thermometer to monitor the temperature.
  4. Working in batches (to avoid overcrowding the pot and lowering the oil temperature), dip the string beans in the batter, ensuring they are evenly coated. Carefully lower them into the hot oil.
  5. Fry for 2-3 minutes, or until golden brown and crispy.
  6. Use a slotted spoon or spider strainer to remove the fried string beans from the oil and place them on a paper towel-lined plate to drain excess oil. Season immediately with a pinch of salt.
  7. In a small bowl, combine the mayonnaise, sriracha, lime juice, and honey (if using). Stir until well combined.
  8. Serve the crispy string bean fries immediately with the sriracha mayo for dipping.