Fried Green Beans Recipe

Prep beans

Rinse and dry green beans. Trim stem ends and remove any blemished pieces. Pat completely dry with paper towels — excess moisture will cause oil splatter and soggy batter.

Make batter

In a medium bowl combine 3 tbs flour, 2 tbs cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Whisk to blend. In a separate small bowl beat 1 egg, then whisk in 3 tbs cold club soda (or sparkling water). Fold the egg mixture into the dry ingredients until a slightly thick but fluid batter forms. If batter seems too thick add 1 tsp more club soda at a time to reach a coatable consistency.

Coat with breadcrumbs

Place 1 cup panko breadcrumbs in a shallow dish. Working in batches, dip a small handful of green beans into the batter, letting excess drip off, then roll them in the panko to coat evenly. Set coated beans on a wire rack while you heat the oil. Repeat until all beans are coated.

Heat oil

Pour about 2 cups vegetable oil into a heavy-bottomed skillet or pot (the oil should be about 1 to 1 1/2 inches deep). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and turn golden in ~30 seconds.

Fry batches

Fry the coated beans in small batches (do not overcrowd) for 2 to 3 minutes per batch, turning as needed, until golden brown and crisp. Use a slotted spoon or spider to remove to a paper towel-lined sheet to drain. Keep finished batches warm on a wire rack in a low oven (200°F / 95°C) if desired while you finish frying.

Finish

When all batches are fried, sprinkle immediately with a light pinch of salt to taste. Serve hot with lemon wedges if using and the two sauces (bacon horsey and southwest ranch).

Cook bacon

In a skillet over medium heat cook 4 slices diced bacon until crisp, about 6–8 minutes, stirring occasionally. Transfer to a paper towel-lined plate to drain and cool slightly, then chop more finely if needed. Reserve about 1 tsp of bacon fat for optional use.

Mix sauce

In a small bowl combine 1/2 cup mayonnaise, 1 tbs prepared horseradish (adjust to desired heat), 1 tsp apple cider vinegar, 1/2 tsp maple syrup or honey, 1/4 tsp freshly ground black pepper and 1/8 tsp salt. Stir until smooth. Fold in the cooled, crisp bacon pieces. Taste and adjust horseradish or salt as desired. Chill briefly if time allows to let flavors meld.

Combine and season

In a bowl whisk together 1/4 cup buttermilk, 1/4 cup sour cream and 1/4 cup mayonnaise until smooth. Add 1 tsp dried parsley, 1/2 tsp dried dill, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp chipotle or ancho chile powder, 1 tsp lime juice, 1/4 tsp salt and 1 tbsp finely chopped fresh cilantro if using. Whisk to combine and adjust seasoning to taste—add a splash more buttermilk for a thinner consistency.

Chill

Refrigerate the ranch for at least 15 minutes to let the flavors develop. Taste before serving and adjust salt, lime or chile levels if needed.