As addictive as french fries, there’s a good chance these crunchy beans will quickly become a new vice (and obsession). Sure, dipping a food in batter and deep-frying it might seem like a cheap trick, but the texture of string beans is ideal for this technique. Just be sure to blanch the beans and get them into ice water before you fry them; if you don’t, the beans will be raw on the inside and disappoint.

Yield: 4 servings

In a large bowl, mix flour, pimentón, and beer. Cover with plastic wrap and refrigerate for 30 minutes.

In a large pot, bring 6 quarts of water to a boil. Add 4 tablespoons kosher salt. When water is at a rolling boil, add green beans. Cook for 30 seconds, remove from boiling water, and plunge in ice water. (This will stop the cooking process.) Drain well.

Add string beans to batter. In a medium saucepan, heat canola oil until it registers 370˚F on a thermometer. Remove string beans one at a time from batter, allowing excess to drip off. Carefully place beans in oil and, working in batches, fry for 1–2 minutes, until light golden brown. Remove from oil and drain on paper towels. Season with salt immediately and serve.