Believe me when I say that you can use this batter on pretty much anything: fish (like we typically do), broccoli, asparagus or even an old running shoe (please don’t actually do that, but you catch the drift).

But since we had extra green beans laying around, this is what you get (today)! 


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  • 1 cup flour
  • 1 cup light(ish) beer
  • 1/2 tsp baking powder
  • 1/4 cup cornstarch
  • 1 tsp cayenne
  • 1 tsp cumin
  • 1 tsp garlic powder
  • Green beans, trimmed
  • Canola oil
  • Sriracha
  • Ranch
  • Salt
  • Pepper


Step 1

In a large bowl, mix 3/4 cup flour, baking powder, cornstarch, cayenne, cumin, garlic powder, salt, pepper and beer until it has a nice glue-like consistency.

Step 2

Add 1/4 cup of flour into a separate bowl.

Dredge your beans in the flour before popping them in your beer batter.

Step 3

Over medium heat, CAREFULLY heat a couple inches of oil in a heavy, deep-sided pot (like a Dutch Oven) until it reaches about 350 degrees.

Step 4

CAREFULLY place your battered beans into the hot oil using tongs, and fry until golden, brown and delicious.

This should take about 3 to 4 minutes.

Pro Tip: Put your beans in the pot one at a time so you don’t get one giant blob of beans when you’re done.

Also, beans seem to have a high water content, so you may hear some popping sounds when they’re in the oil. Be sure not to hang your face over the pot in case hot oil splashes out during this process. 

Step 5

CAREFULLY remove your battered beans from the HOT oil using tongs and place them on a paper-towel lined plate to cool.

Salt generously.

Step 6

Mix Sriracha and Ranch in a separate bowl to your liking.

We do about a 3 (Ranch) to 1 (Sriracha) ratio.

Step 7

Dip your fried beans in ranch and enjoy!