Fried Green Beans Recipe
Make Fried Green Beans Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Battered Green Beans
Dredge (optional for extra crisp)
Finishing & Served With
Method
Battered Green Beans
- 1
Prepare green beans
Rinse 1 lb fresh green beans, trim the stem ends and remove any strings. Pat thoroughly dry with kitchen towels. Dry beans fry best — excess moisture will make the batter slide off.
- 2
Make batter
In a medium bowl whisk together 3 tbs all-purpose flour, 2 tbs cornstarch, 1/2 tsp baking powder, 1 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp garlic powder. In a separate small bowl beat 1 large egg lightly, then add 3 oz cold sparkling water and stir. Pour the egg-sparkling water mixture into the dry ingredients and stir briefly until just combined — a few small lumps are fine. Keep the batter cold (set the bowl over an ice bath briefly or put in fridge) while you heat the oil.
- 3
Heat oil
Pour about 2 cups vegetable oil into a heavy-bottomed skillet or Dutch oven (oil depth ~1 to 1.5 inches). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and float immediately.
- 4
Fry green beans
Working in batches (do not overcrowd), toss a handful of dried green beans into the batter to coat evenly, letting excess drip back into the bowl. Carefully add battered beans to hot oil and fry 2–3 minutes until batter is crisp and light golden. Use a slotted spoon to turn occasionally for even browning. Remove to a paper towel–lined tray to drain. Repeat with remaining beans. Maintain oil temperature between 325–350°F; lower heat slightly if browning too quickly.
Dredge (optional for extra crisp)
- 5
If you want a crunchier exterior: before dipping in the batter, dredge dry-trimmed green beans lightly in 1/2 cup extra flour, shake off excess, dip in batter, then, after battering, press into 1/2 cup panko breadcrumbs and fry as above. Fry a test piece to confirm timing and color.
Finishing & Serve
- 6
Season immediately after frying by sprinkling each batch with 1/2 tsp fine sea salt (or to taste). Transfer fried green beans to a serving platter.
- 7
Garnish with 2 tbs chopped fresh parsley and serve with lemon wedges and 1/2 cup spicy mayo or preferred dipping sauce on the side.