Crispy Fried Green Beans Recipes

Steps:

• 1. In a small bowl and whisk together the mayo, sriracha sauce, salt, garlic powder and onion powder.
• 2. Place a 1/2 cup of flour on a medium shallow plate for dredging the green beans.
• 3. In a large bowl whisk together remaining flour, ground cayenne pepper, cumin, black pepper, salt, garlic powder and onion powder. Slowly stir in beer; mix just until combined.
• 4. In a large dutch oven or heavy stock pot heat 1 inch of vegetable oil to 375 degrees. Dredge the green beans through flour on shallow plate. Using tongs dip the floured green beans in the batter and gently into the oil. Fry until they are golden brown and crisp turning once; about 2-3 minutes. Remove to drain on layered paper towels. Serve warm with sriracha mayo.

Steps:

• Bring a pot of water to a boil; cook beans in boiling water until bright green, about 2 minutes. Immediately transfer green beans to a bowl of ice water to stop the cooking process. Drain and dry beans with paper towels.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Pour flour into a bowl. Whisk egg in a separate bowl. Pour bread crumbs into a third bowl.
• Coat green beans with flour; transfer to beaten egg and coat evenly. Press coated green beans into bread crumbs.
• Fry breaded green beans, working in batches, in the hot oil until golden brown, 3 to 5 minutes. Transfer fried beans to a paper towel-lined plate to drain.

Steps:

• Place beans in the broth. Bring to a boil and cook 15 minutes, then drain and place in cold water to stop cooking process.
• Mix beaten egg with milk in a shallow bowl. Measure 1 cup of flour into another shallow bowl. Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.
• Take a handful of beans out of the water and shake off excess liquid. Coat the beans with the flour, shaking to remove excess flour. Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture. Place the beans on a plate until all are coated.
• Heat the shortening or oil to 350 degrees F in a heavy skillet (or use deep fryer). Use enough to cover the beans, about 1 1/2 inches. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.

Steps:

• Heat a large skillet over medium-high heat for 3 minutes. Add the oil and heat another minute.
• Scatter the beans evenly in the pan and sprinkle with the salt (see Cook's Note). Allow the beans to cook undisturbed until browned, blistered and beginning to split on the first side, about 3 minutes. Using tongs or a slotted spatula, flip the beans and continue to cook another 2 minutes. Flip one more time and cook until all the beans have a good amount of golden brown, an additional minute. Remove to a paper towel-lined plate to drain. Serve with your favorite dip or simply with a squeeze of lemon.

Steps:

• Bring a large pot of water to a boil; add salt and return to a boil. Add green beans and cook for 3 minutes; drain.
• Heat butter in a medium skillet over medium-high heat. Add green beans and 1 tablespoon water, cook until beans are cooked through and glazed with butter, 1 1/2 to 2 minutes. Season with salt and pepper; serve immediately.