Preparation

• In a large stockpot, heat the canola oil over medium heat to 350°F.
• Meanwhile, in a medium-size mixing bowl, combine the yogurt, minced shallots, lemon zest and juice, cider vinegar, and chopped parsley. Adjust the seasoning with sea salt to taste, cover with plastic wrap and chill in the refrigerator.
• Combine the 1 cup flour, 1 tsp. sea salt, the cornstarch, the baking soda, and the sugar in a medium mixing bowl and whisk in the ice water. The texture should be a little looser than pancake batter. Adjust the consistency with more water or flour as needed, and set aside.
• In a large mixing bowl, toss the beans with the remaining 1 Tbs. flour to coat lightly. This will help the batter adhere to the bean. Then add the batter and toss to coat the beans. Working quickly, carefully place the beans, one at a time, into the oil. Fry the beans until they are golden brown, about 4 minutes. Remove the beans from the oil with a mesh strainer, and place them on a platter or baking sheet lined with paper towels. Season immediately with sea salt. Transfer the beans to a platter and serve with the yogurt sauce on the side.