Deep-Fried Dilly Beans with Garlic Aioli

A wonderful finger food at cocktail time, or perhaps a Meatless Monday meal with a fresh salad, Deep-Fried Dilly Beans are a fusion of old-time, farm-to-table canning and Asian tempura. The savory tang of the beans resonates with the fried batter, and positively sings with a dab of homemade aioli. After a trip to your local farm or farmers market, you’ll have a snack to enjoy on sunny days.

What Are Dilly Beans?

Dilly beans are not actually a variety of beans that grow in a garden. Instead, they’re a pickled vegetable. They are made using crisp green beans and preserving them in a briny vinegar solution infused with dill and other spices. Dilly beans have a distinct tangy, savory flavor with a prominent note of dill. Even after pickling, these beans keep a a satisfying crunch that makes them great for frying and dipping. You can often find jars at farmers’ markets but there are brands that you can order online as well. In case you buy too many and have some dilly beans left over, try them straight from the jar as a perfect snack for pickle lovers. You could also use one as swizzle stick for our Pickle Spritz Cocktail!

Deep-Fried Dilly Beans with Garlic Aioli

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• Author: Anna Franklin

Print Recipe

Description

Green beans don’t have to be prepared in a boring way.

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Ingredients

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For the fried dilly beans:

• 1 jar dilly beans
• 1 2/3 cups all-purpose flour
• 1 1/2 cups cornstarch
• 2 cups club soda

For the garlic aioli:

• 2 small garlic cloves
• 1 tsp lemon juice or white wine vinegar + more to taste
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1/4 cup neutral oil (sunflower, grapeseed, or vegetable oil)
• 1 tsp sea salt
• 1 tsp black pepper

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Instructions

For the fried dilly beans:

1. Heat vegetable oil to 350 degrees.
2. Mix all ingredients in a bowl.
3. Dip beans into the batter, and deep-fry until batter is a pale golden brown.
4. Serve alongside a dipping bowl of homemade aioli.

For the garlic aioli:

1. Grate or smash the garlic and add to the bowl of a food processor with lemon juice or vinegar. Pulse until emulsified, then add whole egg and egg yolk. Blend until frothy.
2. With the processor running, add a quarter of the oil a few drops at a time. When mixture begins to thicken, you can add the oil in a thin but steady stream.
3. When the oil is incorporated and the aioli is thick, taste it and adjust with an additional squeeze of lemon juice or vinegar and a pinch or two of salt and a sprinkle of black pepper.

Recipe by Anna Franklin
Photography by Dave Bryce

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