Fried Green Beans Recipe

Trim and dry

Rinse the green beans and trim the stem ends. Pat them thoroughly dry with kitchen towels so the batter adheres and oil splatters less.

Make the light batter

In a medium bowl whisk together the all-purpose flour, cornstarch, 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Gradually whisk in cold water until you have a thin, slightly pasty batter that lightly coats the back of a spoon (about 1 cup total). Keep the batter cold — you can set the bowl in a larger bowl with ice if your kitchen is warm.

Heat 1½–2 cups of vegetable oil in a medium heavy-bottomed skillet or Dutch oven to 350°F (175°C). You want enough oil for a shallow fry so the beans can be partially submerged and crisp evenly.

Working in batches (do not overcrowd), toss a handful of dried green beans in the batter to coat evenly. Let excess batter drip off for 2–3 seconds, then carefully place the beans in the hot oil in a single layer. Fry for 1 to 2 minutes per side until the batter is crisp and pale golden. Total frying time per batch should be about 3–4 minutes depending on bean thickness.

Use a slotted spoon or spider to transfer fried beans to a wire rack set over a sheet pan or paper towels to drain. Repeat with remaining beans and let oil return to temperature between batches.

Warm the 2 tablespoons EVOO in a small skillet over medium-low heat. Add the thinly sliced garlic and cook gently, stirring, until fragrant and just turning golden (about 30–60 seconds). Be careful not to burn the garlic — remove from heat if it browns too quickly.

Place the drained fried green beans in a large mixing bowl. Immediately pour the warm garlic and EVOO over the beans and toss gently to coat evenly. Add lemon zest and lemon juice if using, and adjust seasoning with additional fine sea salt and freshly ground black pepper to taste.

Serve the fried green beans hot or warm as an appetizer or side. They are best eaten within 15–20 minutes for optimal crispness.