Deep-Fried Dilly Beans with Garlic Aioli
Deep-fried dilly beans make the perfect Meatless Monday meal.
A wonderful finger food at cocktail time, or perhaps a Meatless Monday meal with a fresh salad, Deep-Fried Dilly Beans is a fusion of old-time, farm-to-table canning from Sunny Slope Farm, and Asian tempura. The savory tang of the beans resonates with the fried batter, and positively sings with a dab of homemade aioli.
DEEP-FRIED DILLY BEANS WITH GARLIC AIOLI RECIPE
INGREDIENTS
FOR THE 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
INSTRUCTIONS
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.
INGREDIENTS
FOR THE FRIED DILLY BEANS:
1 jar Sunny Slope Dilly Beans
1 2/3 cups all-purpose flour
1 1/2 cups cornstarch
2 cups club soda
INSTRUCTIONS
Heat vegetable oil to 350 degrees. Mix all ingredients in a bowl. Dip beans into the batter, and deep-fry until batter is a pale golden brown. Serve alongside a dipping bowl of homemade aioli.
RECIPE & STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE
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