Fried Green Beans Recipe

Trim and blanch

Trim the stem ends of the green beans and rinse. Bring a large pot of water to a rolling boil with 1 tablespoon salt. Add green beans and blanch 2 minutes until bright green and slightly tender-crisp.

Immediately transfer the blanched green beans to the prepared ice water to stop cooking. Let cool 2–3 minutes, then drain thoroughly and pat dry with kitchen towels to remove as much surface moisture as possible.

Make batter

In a medium bowl whisk together the flour, cornstarch, baking powder, salt, and pepper. Stir in the beaten egg, then slowly whisk in the cold sparkling water until a slightly thick, smooth batter forms. Batter should coat the back of a spoon but still be fluid; add up to 1 tablespoon extra water if too thick.

If using panko, combine panko and grated Parmesan on a shallow plate. Pat each dried, blanched green bean into a thin layer of batter, then immediately roll or press into the panko mixture to adhere. Place coated beans on a tray while you heat the oil.

Heat oil

Pour oil into a wide, heavy skillet or deep pot to a depth of about 1–1.5 inches (or use a deep-fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise slowly to the surface.

Working in small batches to avoid crowding, gently lower battered (and optionally panko-coated) beans into the hot oil with a slotted spoon or spider. Fry 1.5–3 minutes, turning as needed, until golden brown and crisp. Keep an eye on temperature and adjust heat to maintain ~350°F.

Remove fried green beans to a wire rack set over a baking sheet or to paper towels to drain for 1 minute. While still hot, sprinkle with flaky salt or finishing salt and squeeze a little lemon if desired.

Whisk together mayonnaise, sriracha, lemon juice, and garlic powder in a small bowl. Adjust seasoning with salt to taste. Serve alongside hot fried green beans.