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.

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.

Directions

• 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.