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Crispy Fried Green Beans

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A quick and easy snack featuring fresh green beans coated in a light, crispy batter and fried to golden perfection. Perfect for casual gatherings or a crunchy treat.

Ingredients

Scale
  • 1 pound fresh green beans, trimmed
  • 1/2 cup all-purpose flour (60 grams)
  • 1/4 cup cornstarch (30 grams)
  • 1 teaspoon baking powder
  • 3/4 cup cold sparkling water (180 ml)
  • 1 teaspoon salt, plus extra for seasoning after frying
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder (optional)
  • About 3 cups vegetable oil (720 ml) for frying
  • Lemon wedges for serving (optional)

Instructions

  1. Rinse and trim the ends off the green beans. Pat them dry thoroughly with a kitchen towel.
  2. In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and garlic powder if using.
  3. Slowly add the cold sparkling water (or chilled beer) while whisking gently until the batter is smooth but still a bit thick, like pancake batter.
  4. Pour the vegetable oil into a deep frying pan or pot and heat over medium-high until it reaches 350°F (175°C). Test with a thermometer or a small cube of bread that should brown in about 60 seconds.
  5. Working in small batches, dip the dried green beans into the batter, letting excess drip off. Do not let them sit too long in the batter.
  6. Carefully place the battered green beans into the hot oil. Fry for 2-3 minutes, turning occasionally, until golden brown and crispy. Avoid overcrowding the pan.
  7. Use a slotted spoon to transfer the fried green beans to a paper towel-lined plate or wire rack. Immediately sprinkle with a pinch of salt while still hot.
  8. Serve warm with lemon wedges and optional dipping sauces like ranch or garlic aioli.

Notes

Keep the green beans dry before battering to avoid soggy results. Maintain oil temperature at 350°F for best crispiness. Fry in small batches to prevent oil temperature drop. Season immediately after frying for best flavor. For gluten-free, substitute all-purpose flour with rice flour.

Nutrition

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