Runner beans are not a strong family favorite here, we do like them but we only tend to grow a hand full of plants as the bounty harvests often present us with too much produce to use. So we use what small harvests we have to produce a battered runner bean that tastes amazing as a small snack or a side to a meal - normally a veg curry rather than a naan bread.
Any runner bean will do however we do recommend a stringless bean Lady Di being our preferred choice.
Add the flour to a bowl and give it a quick mix.
Add 100ml of the cold sparkling water and mix well. If the batter is too thick (depending on the flour used) add a little extra water. Note: the thicker the batter the bigger the batter you get once fried (we had a thin batter in the images shown)
Top and tail the runner beans and add to the batter, make sure the entire bean is covered.
Add the battered runner beans to hot oil (we have a deep fat fryer) and cook until the beans start to float, once they are floating on the surface (double-check they have not sunk and stuck to the bottom) they are ready to pick out and enjoy. As a side dish, we recommend sweet chili sauce as a dipping sauce!