Name: Buffa's Fried Green Beans Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 lb fresh green beans (trimmed); 1 cup all-purpose flour; 0.25 cup cornstarch; 0.5 tsp baking powder; 0.75 tsp salt (for batter); 0.25 tsp black pepper (freshly ground); 3 tbs cold water; 1 unit egg (large); 0.5 cup panko breadcrumbs (optional for extra crunch); 3 cups vegetable oil (for frying); 0.5 tsp salt (to finish); 2 unit lime wedges (optional, for serving); 6 unit red Thai chilies or bird's eye chilies (stemmed, adjust to heat preference); 2 clove garlic cloves (peeled); 1 unit shallot (small, peeled); 0.5 unit tomato (small, ripe); 1 tsp tamarind paste; 1 tsp brown sugar; 1 tsp fish sauce; 0.5 tsp soy sauce; 1 tsp vegetable oil (for sautéing); 2 tbs water (to adjust consistency); 0.5 tbs lime juice; 0 to taste salt (to taste)

Method

Fried Green Beans

1
Prep the beans
Rinse 1 lb trimmed green beans and pat dry thoroughly with kitchen towels. Remove any stems or blemished ends so beans are uniform in length for even frying.
2
Make the batter
In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 tsp baking powder, 3/4 tsp salt, and 1/4 tsp freshly ground black pepper. In a separate small bowl beat 1 large egg with 3 tablespoons cold water. Pour the egg mixture into the dry ingredients and stir until just combined; batter should be slightly thick but still coat a spoon. If using, fold in 1/2 cup panko breadcrumbs for extra crunch.
3
Heat oil
Pour about 3 cups vegetable oil into a deep skillet or heavy-bottomed pot (oil depth about 1 to 1.5 inches). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and rises to the surface immediately.
4
Fry in batches
Working in batches to avoid crowding, toss a handful of green beans in the batter until evenly coated, letting excess drip off. Carefully lower the battered beans into the hot oil and fry 2–3 minutes, turning occasionally, until the batter is golden and crisp. If you added panko, they may take a touch longer (3–4 minutes). Use a slotted spoon to transfer fried beans to a wire rack set over a baking sheet or paper towels to drain. Repeat with remaining beans. Maintain oil temperature between 325–350°F (160–175°C); lower heat slightly if browning too quickly.
5
Finish and season
While still hot, lightly sprinkle the fried green beans with 1/2 tsp finishing salt. Serve immediately with lime wedges if using.

Sambal Sauce (special)

6
Prepare aromatics
Stem 6 red chilies (leave seeds in for more heat, remove for milder). Roughly chop the chilies, 2 garlic cloves, and 1 small shallot. Halve 1/2 small ripe tomato and roughly chop.
7
Sauté and reduce
Heat 1 tsp vegetable oil in a small skillet over medium heat. Add the chopped shallot and garlic and sauté 1 minute until fragrant (do not brown). Add the chopped chilies and tomato and cook 2–3 minutes until the tomato softens.
8
Blend the sambal
Transfer the sautéed mixture to a small blender or mortar. Add 1 tsp tamarind paste, 1 tsp brown sugar, 1 tsp fish sauce, 1/2 tsp soy sauce, and 2 tablespoons water. Blend or pound to a coarse-smooth paste, adjusting water to reach a thick but spoonable consistency. Taste and add lime juice (1/2 tbsp) and salt to taste. If you prefer a smokier, deeper flavor, briefly pan-fry the blended paste in the same skillet 1–2 minutes, stirring, to reduce rawness.
9
Serve
Transfer sambal to a small bowl and serve alongside the fried green beans for dipping. Sambal can be made up to a day ahead and refrigerated; bring to room temperature before serving and stir well.

Fried Green Beans Recipe

Ingredients