vegetable oil for deep-frying
1 cup rice flour
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon curry powder
1 cup lager beer
1 pound fresh long beans, cut into 8-to 10-inch pieces
It can be hard to fry vegetables as well at home as we do at a restaurant. Start with a nice cast-iron pan. Don’t be afraid of turning up the heat. These are in and out of the pan so fast, it’s not going to make your house smoky. But you need to get the pan hot enough that the long beans are crispy on the outside and steamed on the inside. Also, you want to serve these immediately.
I like to pair these with our Dibi Short Ribs, but they can take a starring turn on a vegetable platter with our Purple Yam Puree and the Roasted Japanese Eggplant.
In a heavy pot, heat 2 inches of oil to 375°F.
In a large bowl, combine the flour, salt, and curry powder. Whisk in the beer until smooth.
Add a handful of beans to the batter and fold to coat them. Lift the beans out one by one, letting the excess drip off, then carefully add them to the oil. Fry the beans until golden and crispy, 1½ to 2 minutes per batch. Remove from the oil with a slotted spoon and place on a paper towel–lined baking sheet. Season with salt immediately and repeat with the remaining beans.