1-Prepare the green beans: Start by trimming 1 pound of fresh green beans, removing the ends. Wash them thoroughly and pat completely dry with paper towels. Any moisture on the beans will make the batter adhere poorly and can cause dangerous oil splatters.

2-Mix the dry ingredients: In a medium bowl, whisk together 1.6 oz all-purpose flour (about ⅓ cup), 1.2 oz cornstarch (about ¼ cup), ¼ teaspoon baking soda, ½ teaspoon salt, and freshly ground black pepper to taste.

3-Create the ice water mixture: Prepare ½ cup of ice water, including a small ice cube to keep the water as cold as possible. The cold temperature is crucial for achieving a light, crispy batter.

4-Heat the oil: Pour about 1.5 inches of vegetable oil into a deep, heavy-bottomed pot or Dutch oven. Heat the oil to 370°F (187°C). Use a candy or deep-fry thermometer to monitor the temperature accurately, as maintaining proper heat is essential for crispy results.

5-Mix the batter: Just before frying, pour the ice water (with the ice cube) into the dry ingredients. Stir gently with a fork or whisk just until combined. Don’t overmix a few small lumps are perfectly fine, and overmixing can develop gluten and make the coating tough.

6-Dip and fry: Working in small batches, dip the green beans into the batter, coating each one thoroughly. Allow excess batter to drip off, then carefully place the beans into the hot oil. Fry for about 40 seconds per batch, or until golden and crispy. The beans should float to the surface immediately if the oil is at the correct temperature.

7-Drain and season: Use a slotted spoon or spider strainer to remove the beans from the oil. Drain on a wire rack set over paper towels for maximum crispiness. Immediately sprinkle with additional salt and pepper while still hot. Optional toppings include freshly chopped scallions and crispy fried garlic bits.