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Restaurants›Love & War in Texas›Kickin' Green Bean Fries Recipe

Kickin' Green Bean Fries Recipe

Name: Love & War in Texas Kickin' Green Bean Fries Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb fresh green beans; 2 tbs soy sauce (or tamari); 1 tbs rice vinegar; 1 tsp light olive oil or neutral oil; 1 tsp minced garlic; 1 tsp hot sauce (optional, for extra kick); 1 cup all-purpose flour; 2 each large eggs; 3 tbs milk or buttermilk; 1.5 cups panko breadcrumbs; 0.5 cup fine dry breadcrumbs (optional, for extra adherence); 0.25 cup grated Parmesan cheese; 1 tsp cayenne pepper; 0.5 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 4 cups neutral frying oil (vegetable, canola, or peanut); 0.5 tsp cayenne (for finishing); 1 tsp coarse salt or flaky sea salt; 2 each lemon wedges (optional); 0.5 cup ranch or spicy aioli (for dipping)

Inspired by Love & War in Texas

Time40m

Serves4

Fresh green beans lightly splashed in our signature marinade, rolled in bread crumbs, then deep fried and sprinkled with cayenne.

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Ingredients

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Marinade

1 lb Fresh green beans

2 tbs soy sauce (or tamari)

1 tbs Rice vinegar

1 tsp light olive oil or neutral oil

1 tsp minced garlic

1 tsp hot sauce (optional, for extra kick)

Breading station

1 cup 00 bread flour

2 each Large eggs

3 tbs milk or buttermilk

1 1/2 cups Panko breadcrumbs

1/2 cup fine dry breadcrumbs (optional, for extra adherence)

1/4 cup Grated Parmesan cheese

1 tsp Cayenne pepper

1/2 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Frying

4 cups neutral frying oil (vegetable, canola, or peanut)

1/2 tsp cayenne (for finishing)

Finishing & Serving

1 tsp coarse salt or flaky sea salt

2 each lemon wedges (optional)

1/2 cup ranch or spicy aioli (for dipping)

Method

Marinade

Trim and toss

Trim the stem ends of the green beans and rinse under cold water. Pat dry thoroughly with paper towels or a clean kitchen towel.

In a medium bowl, whisk together soy sauce, rice vinegar, oil, minced garlic, and hot sauce (if using). Add the dry green beans and toss to coat. Let sit for 8–10 minutes (no more than 15) to pick up flavor; do not marinate for long or beans will become limp. Drain beans and pat dry again — they should be damp but not wet.

Breading station

Set up

Arrange three shallow containers or bowls in a line: one with flour (seasoned with 1/2 tsp salt and 1/4 tsp pepper), one with beaten eggs mixed with milk, and one with the breadcrumb mixture.

Make the breadcrumb mixture by combining panko, fine dry breadcrumbs (if using), grated Parmesan, cayenne, smoked paprika, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly to distribute the spices.

Working in batches to avoid clumping, dredge a few marinated green beans first in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip back into the bowl, and finally press into the breadcrumb mixture to fully coat. Place breaded beans on a wire rack set over a sheet pan to hold while you bread the rest. For extra crispness, double-coat: after the first breadcrumb layer, dip again in egg and re-coat in panko.

Frying

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 30–45 seconds.

Fry the breaded green beans in small batches (do not overcrowd) for 2–3 minutes, turning as needed, until golden brown and crisp. Maintain oil temperature — let oil return to 350°F between batches. Use a slotted spoon or spider to transfer fries to a wire rack or paper towel-lined tray to drain.

While still hot, immediately sprinkle the fries lightly with the finishing cayenne (about 1/2 tsp divided across batches) and coarse or flaky salt to taste.

Finishing & Serving

Let fries rest 1–2 minutes to crisp up. Serve warm with lemon wedges for squeezing and ramelets of ranch or spicy aioli for dipping.

Leftovers: reheat in a 400°F (200°C) oven on a wire rack for 6–8 minutes to re-crisp. Do not microwave (will become soggy).