Fried Green Beans Recipe
Crispy and crunchy battered beans, deep-fried to perfection! Served with your choice of ranch dressing or Hilltop sauce.
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Ingredients
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Fried Green Beans
Dipping Sauces (choose one or serve both)
Method
Fried Green Beans
Prepare beans
Rinse 1 lb fresh green beans and trim the stem ends. Pat dry thoroughly with paper towels. If beans are large, halve them lengthwise for even frying.
Optional soak
For a slight tang and tender interior, place trimmed green beans in 1/2 cup buttermilk and refrigerate for 15–30 minutes. Drain and pat dry before battering.
Make dry mix
In a shallow bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Whisk to combine and remove any lumps.
Optional panko coating
If using panko for extra crunch, spread 1/2 cup panko breadcrumbs on a plate. You will double-dip: wet batter then panko.
Heat oil
Pour about 4 cups vegetable oil into a deep heavy pot or deep-fryer, leaving at least 2 inches headroom. Heat the oil to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of batter — it should sizzle and float steadily.
Batter and fry (small batches)
Working in small batches to avoid crowding, toss a handful of dried green beans in the dry mix to coat lightly, then dip into the wet mix to fully cover. If using panko, immediately press the wet-coated bean into panko to adhere. Carefully add coated beans to the hot oil and fry for 2–3 minutes, turning once, until golden brown and crisp. Use a slotted spoon or spider to transfer to a wire rack set over a baking sheet or paper towels to drain. Season with a light sprinkle of salt while still hot.
Finish and keep warm
Repeat frying with remaining beans. Maintain oil temperature at 325–350°F; adjust heat as needed. If holding multiple batches, keep finished beans in a single layer on a wire rack in a 200°F (95°C) oven to stay warm and crisp for up to 20 minutes.
Serve
Serve the fried green beans hot with ranch dressing and/or Hilltop sauce on the side. Garnish with lemon wedges if desired for a bright squeeze before eating.
Dipping Sauces (Hilltop sauce)
Ranch
Use 1/2 cup store-bought ranch or homemade ranch chilled. Transfer to a small bowl for service.
Quick Hilltop sauce
In a small bowl combine 1/4 cup mayonnaise, 1 tablespoon ketchup, 1 teaspoon hot sauce, 1 teaspoon pickle juice or white vinegar, and 1/2 teaspoon brown sugar. Whisk until smooth and taste; adjust hot sauce or pickle juice for desired tang/spice. Chill briefly before serving. This yields approximately 1/2 cup of Hilltop sauce.