Fried Green Beans Recipe

Trim and dry

Rinse the green beans and pat them very dry with clean kitchen towels or paper towels. Trim the stem ends (and tips if desired) so beans are uniform length. Drying thoroughly helps the batter adhere and reduces oil splatter.

If beans are thicker than 1/2 inch, consider blanching 1 minute in boiling salted water then shocking in ice water and drying. For typical slender green beans, raw is fine.

Mix dry ingredients

In a medium bowl combine 3 tablespoons flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Whisk to combine.

Add egg and liquid

Lightly beat the egg in a small bowl. Add the egg to the dry mixture and pour in cold club soda (about 3 oz) a little at a time while whisking until you have a smooth, slightly thick batter that coats a spoon. The batter should be thinner than pancake batter but cling to the beans. If using sparkling water, keep it cold.

If you want extra crunch, place 3/4 cup panko in a shallow bowl. Set aside.

Pour about 2 cups of oil into a heavy-bottomed skillet, Dutch oven, or saucepan to a depth of roughly 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small drop of batter into the oil — it should sizzle and rise steadily.

Lightly toss the dried green beans in the additional 1/4 cup flour — just enough to coat. Shake off excess. This helps the batter adhere.

Working in small batches (6–8 beans at a time depending on pan), dip the floured beans into the batter to coat completely, then, if using, press them into the panko to adhere a layer of crumbs. Shake off excess panko/batter gently.

Carefully lower coated beans into the hot oil in a single layer, don't overcrowd the pan. Fry 2–3 minutes, turning once, until golden brown and crisp. Internal bean should be tender-crisp.

Use a slotted spoon or spider to transfer fried beans to a wire rack set over a baking sheet or paper towels to drain. Sprinkle immediately with a pinch of salt and a little black pepper. Repeat with remaining beans, adjusting heat to keep oil at ~325–350°F (160–175°C).

Transfer fried green beans to a serving platter. Serve hot with lemon wedges and 1/2 cup ranch dressing or spicy mayo for dipping. Leftovers can be reheated in a 375°F (190°C) oven on a rack for 6–8 minutes to crisp up.