Savory Sunday: Deep Fried Green Beans

Guest post by Shelby Smith

  Do you have those last lingering green beans that have survived the early November frost? Well, if you have a lot or just a handfull, try this different recipe then just blanching them or making green bean casserole. Deep Fried Green Beans is fast and doesn’t require a lot of ingredients.

  • Green Beans picked fresh from the garden.
  • 1 cup of panko bread crumbs.
  • ¼ cup of flour.
  • 3 tbsp. of water.
  • ¼ tsp of salt and pepper.
  • 2 cups of oil.
  • Heat oil in pot to medium heat.
  • Snap the ends of the beans and discard any that are really dry. (Continue to dry them and use them for seeds for the next season.)
  • In a small pot blanch the green beans for 1 to 2 minutes in lightly salted water. Drain and air dry the beans before putting them in the batter.
  • In one bowl mix flour, water, salt and pepper to make a thick batter. Batter each bean and dredge each bean into the bread crumbs in a separate bowl.
  • Fry the beans in small batches until they are golden brown and drain them on a paper towel. While still hot you can add any additional seasoning if needed.
The green beans should be warm and very crispy. You can serve this with a teriyaki sauce or a Sriracha ranch dip on the side. You can try this with other vegetables as well to use them up at the end of the harvest season.
"Savory Sunday" is a new weekly blog series with seasonal recipes from the garden.
About the Author:
Shelby Smith is a senior double major in multi-platform journalism and film studies at the University of Maryland College Park. She was a sports copy-editor for a campus publication called Unwind Magazine and a writer at The Campus Current newspaper at Anne Arundel Community College. 
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