Fried Green Beans
They’re fried-y? (Like how some people say Friday)
Ok so the last one was reaching a little.
They’re fried great beans!
I have to say, when my wife and I first came up with the idea of making fried green beans for a post on the blog, I was skeptical to say the least. We had never even tried a fried green bean before.
USEFUL EQUIPMENT ALERT!!!
Awhile back I picked up a cutting board at a local thrift store. It’s one of those with a nice heavy wooden base that you can cut on, but also has the individual plastic mats for on top that you can switch out. This thing quite literally changed the way I cook. I can’t recommend one enough. Mine seems to be older than the hills, but there are tons of quality ones out there. Here’s an example: Cutting board with inserts.
No more washing a cutting board to use it again. Just take the insert off and grab a new one. Boom. Easy. Grab one. You’ll be happy you did.
Back to the FOOD
I was raised on having green beans pretty much the same way each time. That usually involved a massive pot of them simmering in the stove for an hour or so before dinner, and loaded down with plenty of bacon. My green beans are a little healthier than that, but who could argue with the flavor that my Meemaw injected in her beans.
My rendition is a little lighter and a little healthier. It’s a little more involved too. However, as with all other home cooking, it’s a labor of love and the fruits you reap are more than well worth it. Especially in this case.
The flavor these little guys pack is unrivaled. Frying them in a light coating of bread crumbs seems to trap that great green bean flavor inside along with its natural moisture. This creates a juicy, bright, and flourishing flavor that holds true to a fresh green bean.
This is why I love these so much.
“Where the ingredients speak for themselves”
To me, when you fry something, you don’t want to hide it with the batter or coating. You want to accentuate it. Bring it’s more preferred qualities to the forefront and make them shine.
That’s precisely what I’ve aimed to do with these fried green beans.
When my wife and I whipped these guys up for dinner, I still had visions of my Zucchini Parmesan dancing in my head. Because of that, we served our fried green beans with some pasta in Alfredo sauce. The flavors were reminiscent of any other common fresh green veggie among Alfredo, like peas or broccoli. The brightness in the flavor was perfect for a this creamy sauce, and the chew of the pasta was cut precisely by the crisp of the breading on the fried green beans.
This is another recipes that is fairly forgiving in terms of customizability. I recommend keeping the Parmesan. It give a nice crust when fried, and who doesn’t love the flavor of Parmesan. Other than that, go crazy with the seasonings. Keep your salt and pepper for sure, but really adventure, just don’t skimp.
These fried green beans are a breathe of fresh air coming from someone who’s been on the one lane road of simmered green beans with bacon his whole life. They were pleasantly surprising and eye opening for me. I sure hope they are for you too.
Give em a shot! I think you’ll be happy that you did.
- 1/2 to 1 lb of fresh green beans, trimmed and washed (leave em wet!)
- 1 cup flour
- 2 eggs lightly beaten
- 1 cup bread crumbs
- 1 tsp each:
- garlic powder
- onion powder
- 1 tbsp dried parsley
- 1/3 cup finely shredded fresh Parmesan cheese
- Set up a dredging station in the order of flour, eggs and bread crumbs. Make sure they are in shallow plates or dishes.
- Mix bread crumbs with the salt, garlic powder, onion powder, parsley and Parmesan.
- Heat enough oil (I used veggie) to coat the bottom of a 12″ non stick pan with a good layer. Heat until shimmering.
- Bread the green beans starting with the flour, then the egg and then the bread crumbs. Then, place each gently in the hot oil, frying each side for 2-3 minutes or until the breading is deep golden brown. Finally, remove them to a wire rack to cool and to stay crispy.
- Serve as a side or with pasta with a cream sauce.