Fried Green Beans Recipe

Prep beans

Rinse and drain the green beans. Trim stem ends and pat dry thoroughly with paper towels. Dry beans will help the batter adhere and prevent oil splatter.

Make batter

In a medium bowl whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper. In a separate small bowl combine the beaten egg and cold water. Pour the egg mixture into the dry ingredients and whisk until just combined; the batter should be slightly thick but still fluid. If using panko for extra crispness, place it in a shallow bowl for dredging.

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 1.5 inches (roughly 3–4 cups depending on pan). Heat the oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of batter into the oil — it should sizzle immediately and rise to the surface.

Coat and bread (optional)

Working in small batches (6–8 beans at a time), toss the trimmed green beans in the batter to coat evenly, letting excess drip off. For an extra-crispy exterior, immediately dredge the battered beans in panko crumbs, pressing lightly to adhere.

Fry

Carefully add a single layer of battered green beans to the hot oil, avoiding overcrowding. Fry for 2 to 3 minutes, turning as needed with tongs, until the batter is golden brown and crisp and the beans are tender-crisp. Use a slotted spoon or spider to remove the beans and transfer to a wire rack set over a sheet pan or to paper towels to drain. Sprinkle with a light pinch of salt while still hot. Repeat with remaining beans, letting the oil return to temperature between batches.

Finish

When all batches are fried, let them rest 1 to 2 minutes to crisp. Serve immediately with lemon wedges if using and the Sweet Chili Aioli on the side for dipping.

In a small bowl whisk together the mayonnaise, sweet chili sauce, fresh lime juice, minced garlic, and sesame oil until smooth and uniform. Taste and season with salt and black pepper. If you prefer a thinner sauce, add 1 teaspoon of water at a time until it reaches your desired consistency.

Cover and chill in the refrigerator for at least 15 minutes to let flavors meld. Bring to room temperature briefly before serving if you chilled it; serve alongside the hot fried green beans.