Fried Green Beans Recipe

Trim and blanch

Rinse the green beans and trim the stem ends. Bring a medium pot of water to a rolling boil and add 1 tbs kosher salt. Add the green beans and blanch for 2 minutes until bright green and just tender-crisp. Immediately transfer beans to the ice water to stop cooking. Drain well and pat dry with kitchen towels or paper towels.

Make the batter

In a medium bowl whisk together 1 cup all-purpose flour, 1 tbs cornstarch, 1/2 tsp baking powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp paprika, 1/4 tsp black pepper and 1/2 tsp salt. If using the egg, beat it lightly in a small bowl then whisk into the dry mix. Gradually whisk in the cold club soda 1 tablespoon at a time until you have a thick, slightly runny batter that will cling to the beans (adjust with up to 1-2 tbs more soda or a splash of water if too thick). Keep the batter cold until ready to use (place bowl over ice briefly if your kitchen is warm).

Prepare coating

In a shallow dish combine 3/4 cup fine dry breadcrumbs and 2 tbsp grated Parmesan (if using). Spread breadcrumbs on a plate for easy dredging.

Heat oil

Pour about 1 to 1 1/2 inches of vegetable oil into a large heavy skillet or Dutch oven (about 2 cups). Heat oil over medium-high until it reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45–60 seconds. Maintain oil at 325–350°F while frying.

Batter and fry the beans

Working in batches of 8–10 beans to avoid crowding, dip a small handful of blanched, dried green beans into the batter, shaking off excess. Transfer the battered beans to the breadcrumb mixture and press lightly to adhere crumbs, or for a lighter finish simply dip and fry without crumbs. Carefully lower the coated beans into the hot oil with a slotted spoon or spider. Fry 2–3 minutes per batch, turning occasionally, until the coating is golden and crisp and the beans are tender. Do not overcrowd the pan; maintain oil temperature between batches.

Drain

Use a slotted spoon to remove fried beans and transfer to a wire rack set over a baking sheet or paper towels. Sprinkle lightly with flaky sea salt while hot. Repeat with remaining beans.

Once all batches are done, optionally toss the fried beans with chopped parsley and an extra squeeze of lemon. Serve immediately with lemon wedges and your choice of ranch or spicy mayo for dipping.