1. Preheat the oven to 200 degrees. Line a plate with paper towels and set it next to the stove. Pour oil to a depth of 1 1/2 to 2 inches in a pot, high-sided pan, or deep fryer that is wide enough to fit the longest of your green beans. Heat the oil over medium-high heat until it registers 350 degrees on a deep-frying thermometer.
2. In a large bowl, whisk together the beer, flour, and 1/2 teaspoon Sexy Sprinkle. Put the arrowroot in another bowl. Toss the green beans in the arrowroot until lightly coated. Working in batches, dip several of the green beans in the beer batter, allowing the excess batter to fall away.
3. Place the green beans directly in the hot oil, being careful not to crowd the pot. Use a slotted metal spatula or tongs to make sure that the beans don’t stick to the pot bottom or to each other. Fry the green beans for 2 to 3 minutes, or until golden brown. Using a spatula or tongs, transfer the green beans to the paper towel-lined plate. Dust them immediately with a liberal amount of the Sexy Sprinkle, and keep warm in the oven.
4. Fry the remaining green beans in the same way, allowing the oil to return to 350 degrees before each batch. Serve on a platter, or in one of those cool french fry–cone things, with the Tahini Dipping Sauce on the side.
The Sexy Sprinkle Recipe
• 1 teaspoon granulated garlic or garlic powder
• 1 teaspoon granulated onion or onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon pepper
• 1 teaspoon unrefined granulated sugar
• 1/2 teaspoon nutritional yeast
• 1 teaspoon salt
1. Whisk all the ingredients together until combined. If you don’t use all the sprinkle right away, store the remainder in an airtight container for later use.
Tahini Dipping Sauce Recipe
• 2/3 cup tahini
• 2 garlic cloves
• 4 teaspoons fresh lime juice
• 1/2 cup roughly chopped fresh tarragon
• 1 cup water
• 2 teaspoons agave necta
• Pinch of cayenne pepper
• Salt and black pepper
1. In a food processor or blender, process the tahini, garlic, lime juice, tarragon, water, agave nectar, and cayenne pepper until smooth. Add more water, if needed, to achieve your desired consistency.
Excerpted with permission from The Sexy Vegan’s Happy Hour at Home ©2013 by Brian Patton. Published with permission of New World Library.
Brian Patton is author of The Sexy Vegan’s Happy Hour at Home and The Sexy Vegan Cookbook. He is also executive chef for Vegin’ Out, a vegan food delivery service in Los Angeles. As the quintessential “regular dude” vegan chef, he started posting instructional cooking videos on YouTube as his witty, ukulele playing alter-ego The Sexy Vegan and quickly gained a large following. Visit him online at The Sexy Vegan.