I love the idea of coated and fried green beans as an appetizer, or even with a meal. I eat a lot of green beans and always look for new ways to serve them. Ruby Tuesday has them on the menu with a really good dark Asian tasting dipping sauce. I’d love to have that dip recipe. I did find a recipe for making the fried green beans.
After posting a super healthy green bean snack recipe on Friday, I just had to post a naughty green bean dish. I had another bag of green beans from my P.S.’s Saturday morning trip to the Farmer’s Market. They were large but still very good for eating. We had them about four different ways in the next week, and I had one more batch to use for dinner. P.S. (Prefers Steak/hubby) was going to grill some steaks and packets of sliced potatoes. A veg side dish was my task.
I cleaned and trimmed the beans as I brought a pot of salted water to a boil to blanch the beans. Then I throw them into cold water to stop the cooking. My tap water is pretty cold so I don’t use ice. The blanching process helps the beans retain their nice bright green color and not go all camo-olive green on me. I wanted pretty green beans peeking out of the crispy brown breading. That was my visual goal.
My taste goal was to make the crumb coating flavorful. The restaurants that serve fried green beans do them well enough but way under season the bread crumbs. They have bigger spice and seasoning stockpiles than I do, they need to use them! I knew I wanted lots of garlic, salt and pepper, and perhaps some rosemary or basil.
I found a recipe on a blog where she used not only Italian seasoned bread crumbs but onion and garlic powder as well. Good start! I added a little more oregano to the mix and did a taste test to make sure I was happy with the breading.
I’d placed a bowl of flour in line and then beat an egg with ½ cup milk in another shallow bowl and set it in line. Next came the third bowl with the Italian crumbs and seasonings. I was ready to do a test run.
I dipped a bean in flour to cover, then into the egg mix, then the crumb coating. I dipped a few more and was ready for the fryer.
I’d heated my little fryer filled with canola oil and now placed the green beans in the basket and lowered it into the oil. It bubbled away as it rose to the top.
I fried it until it was golden brown then removed it to paper toweling to drain and cool. The taste test when it was cool enough to handle was positive, I liked the level of seasoning on the crumb coating. It didn’t overpower the beans, it complimented them.
One by one I dipped a kajillion beans (24?) and fried them about 4 at a time in the oil. I drained them on towelling in an ovenproof pan and kept them in the oven on 250° to keep warm until they were all done and dinner was served. It wasn’t a real quick app, but it was worth the effort I think.
Toward the end I remembered another blogger had suggested double dipping the beans. After the crumb coating, dip in egg again and then crumbs again. While that produced a really nice coating at first, it made a total mess of my dipping station. There were now piles of crumbs in my egg bowl and the bread crumb bowl was so full of egg liquid they stuck together in a mess. Although I managed to finish I suggest you NOT double dip. One dip was fine. We don’t need the coating to be corndog thick!
I served the beans with a concoction that was similar but not quite the same as that sauce I adore at Ruby Tuesday. I’m still looking for a copycat recipe for that. I haven’t looked much but if anyone knows of a recipe I’d love to see it. The beans are delicious on their own, but that sauce would really take them over the top.
Fried Green Beans
9 ounces of fresh green beans (extra large in size would be best)
1 large egg
1/2 cup milk (I used 2% milk)
1/2 cup all-purpose flour
3/4 cup Italian Style bread crumbs or regular crumbs with Italian seasonings (I used panko crumbs)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
large pinch of cayenne
vegetable oil, shortening, or lard (I used canola oil for deep frying)
dipping sauce: your choice, but a dark Asian sauce with soy is best
Clean and trim green beans and drop them into salted, boiling water for 3-4 minutes. Have a large bowl or sink full of ice cold water to drop them in to cool.
In a shallow bowl beat together, the egg and milk.
Place flour in another shallow bowl or pan.
Combine bread crumbs and seasonings into a 3rd shallow bowl or pan.
Coat beans (one at a time) with flour, then dip beans in the egg/milk mixture, and then coat the beans with the bread crumb mixture. Place beans on a plate until all are coated.
Add vegetable oil, or shortening, or lard, to a heavy skillet or a deep fryer to a depth of about 2 inches. Heat to350ºF. Fry beans 4 or 5 at a time until they’re golden brown, about 2-3 minutes.
Place paper toweling into an ovenproof dish and place fried beans on paper toweling. Keep in oven on a low setting to keep them warm until serving.
Serve beans with dipping sauce.
About 4 servings
Adapted from Domestic Goddess in the Kitchen