Beau’s Fried Green Beans Recipe

Prep the green beans

Wash and trim the green beans: remove stem ends and any stringy bits. Pat them dry thoroughly with paper towels — excess moisture will cause oil splatter and a thinner batter.

Heat the oil

Pour vegetable oil into a deep, heavy pot or Dutch oven to a depth of about 2 inches (roughly 3–4 cups depending on your pot). Heat over medium-high until it reaches 350°F (175°C) or until a small piece of batter sizzles and rises immediately.

Make the batter

In a large bowl whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder. In a separate small bowl beat the egg lightly, then whisk the egg and 3 tablespoons cold club soda or cold beer into the dry ingredients until just combined. The batter should be thick enough to coat the beans but slightly loose — add an extra tablespoon of soda/beer if it seems too stiff. If using panko for extra crunch, place it in a shallow bowl.

Coat the beans

Working in small batches, toss a handful of dry green beans in the batter to coat fully; if using panko, dredge the battered beans through the panko so crumbs adhere. Shake off excess batter/panko.

Fry

Carefully lower the coated beans into the hot oil in a single layer (do not overcrowd). Fry for 2–3 minutes, turning as needed, until the batter is golden brown and crisp and the beans are tender-crisp. Use a slotted spoon or spider to transfer fried beans to a wire rack set over a baking sheet or paper towels to drain. Sprinkle immediately with a pinch of salt while hot. Repeat with remaining beans, adjusting heat to maintain 350°F (175°C).

Finish

If baking sheet gets crowded, keep finished beans warm in a 200°F (95°C) oven while you finish frying. Optionally, sprinkle with finely grated parmesan right after frying so it melts and adheres.

In a small bowl whisk together the mayonnaise and sour cream until smooth. Stir in the buttermilk a tablespoon at a time until the mixture reaches a dippable consistency. Add lemon juice, chopped chives, chopped parsley, dried dill, garlic powder, onion powder, salt, and black pepper. Taste and adjust seasoning. Chill in the refrigerator for at least 15 minutes to let flavors meld. If you prefer a thinner sauce, add an additional tablespoon of buttermilk.

Arrange fried green beans on a platter, sprinkle with additional chopped herbs or grated parmesan if desired. Serve immediately with the chilled dipping sauce and lemon wedges for squeezing over the hot beans.