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1
In a bowl, let the beans soak in the buttermilk for a few minutes, then drain in a sieve.
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2
Place the sieve over a bowl.
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3
Heat 3/4 cup olive oil and the chili oil in a 10-inch skillet over high heat.
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4
While the oil is heating, sprinkle the coating over the beans and shake in the sieve to coat the beans well.
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5
Repeat with the coating that falls into the bowl.
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6
Don't worry if they don't absorb all the coating.
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7
Carefully add the beans to the hot oil, spread them into an even layer, and cook without stirring until they are browned and crisp on the bottom, 6 to 7 minutes.
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8
Turn with a spatula and brown on the other side, another 5 to 6 minutes, adjusting the heat so they don't burn.
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9
When they are evenly browned, add sliced garlic and brown for another 3 minutes.
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10
Season with salt and pepper, to taste.
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11
Add chiles to the pan, and continue to fry for another 15 seconds before adding the sage.
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12
With a slotted spoon, transfer the beans to paper towels to drain.
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13
Saute until the leaves turn crisp, about 1 minute.
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14
Top with lemon zest, then remove from the heat.
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15
Chef's Notes:
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16
The Arborio Rice Coating is by far the best coating I know for anything fried.
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17
It gives an especially crisp crust to fried fish fillets, squid, shrimp, eggplant and veal cutlets.
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18
You may as well make a lot because it keeps well in the freezer, and it's hard to grind less than 1 cup of rice in a blender.
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19
If you have a spice mill, you can halve the recipe.
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20
Arborio Rice Coating is one of the few places I use table salt.
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21
Sea salt and kosher salt are too heavy to stay evenly distributed in the coating.
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22
Bringing the beans up to a simmer slowly helps keep the skins from splitting.
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23
1 cup Arborio rice
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24
3 cups all-purpose flour
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25
1 cup semolina
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26
2 tablespoons table salt
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27
1 teaspoon freshly ground black pepper
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28
Grind the rice in a blender until very fine.
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29
Put it in a bowl and add the all-purpose flour, semolina, salt and pepper.
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30
Toss until well blended.
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31
Store in a sealed container in the freezer for maximum freshness.
