Best Crispy Green Beans Recipes

CRISPY GREEN BEANS WITH HORSERADISH-WASABI DIP

Steps:

• Make the dip by combining the buttermilk ranch dressing, cucumber, milk, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate. The dip will thicken as it chills.
• Place the broth in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
• Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
• Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool. Serve with horseradish-wasabi dip.

LEMON-GARLIC GREEN BEANS WITH CRISPY CRUMBS

Steps:

• Heat 1 tablespoon oil in a large skillet over medium heat. Add bread crumbs; stir 2 to 3 minutes or until golden brown. Stir in lemon zest and salt, if desired. Transfer crumbs to a bowl.
• Add remaining 1 tablespoon oil and garlic to same skillet. Stir over medium heat 30 seconds. Add green beans and lemon juice; stir until heated through. Serve beans topped with bread crumbs and pepper, if desired.

ROASTED GREEN BEANS WITH CRISPY SHALLOTS

Steps:

• Preheat oven to 375°F.
• Place all ingredients in a 9" x 13" baking pan (or on a cookie/baking sheet) and toss until green beans are thoroughly coated with oil and spices.
• Roast for 30 minutes, tossing at 15 minutes with a spatula, or until green beans are tender and beginning to brown around the edges. Some shallots near the top will become crisp, while the ones near the bottom of the pan will caramelize.

CRISPY FRIED GREEN BEANS W/SRIRACHA DIPPING SAUCE

Steps:

• Wash beans, snap tops off and pull off any strings. NOTE: I do not blot the beans dry.
• Set up three bowls or pans. Season flour with salt and pepper to taste and put in one pan. Beat egg and milk together in next pan until frothy. Combine panko, salt, pepper and all-purpose seasoning in 3rd pan.
• Heat oil in large skillet to 350 degrees. I use an electric skillet.
• Toss a few beans at a time in the flour mixture to coat; shake off excess flour.
• Dip green beans in egg mixture, coating well.
• Toss in panko bread crumbs coating well. Place on a cooling rack to air dry for about 5 minute.
• Fry in hot oil until a rich golden brown; drain on paper towels. Serve hot.
• SRIRACHA DIPPING SAUCE: Combine all ingredients. Serve with hot fried green beans.
• Try with a marinara sauce too...yum! Add a little Italian seasoning to the panko before battering for a litle extra Italian kick.

GREEN BEANS WITH TOMATOES AND CRISPY BREADCRUMBS

Steps:

• Bring a large pot of generously salted water to a boil. Add beans and cook until bright green and crisp-tender, 4 to 6 minutes. Drain and transfer to a serving platter; lightly drizzle with oil.
• Pulse bread in a food processor until coarse crumbs form (you should have 2 cups). In a medium skillet, heat 2 tablespoons oil and butter over medium. Add breadcrumbs and season with salt and pepper; cook, stirring, until golden and crisp, about 5 minutes. Transfer to a plate.
• Heat remaining 2 tablespoons oil in skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until softened, about 3 minutes. Stir in breadcrumbs. Top beans with warm tomato mixture. Sprinkle with cheese; serve.

CRISPY FRIED GREEN BEANS

Steps:

• Place beans in the broth. Bring to a boil and cook 15 minutes, then drain and place in cold water to stop cooking process.
• Mix beaten egg with milk in a shallow bowl. Measure 1 cup of flour into another shallow bowl. Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.
• Take a handful of beans out of the water and shake off excess liquid. Coat the beans with the flour, shaking to remove excess flour. Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture. Place the beans on a plate until all are coated.
• Heat the shortening or oil to 350 degrees F in a heavy skillet (or use deep fryer). Use enough to cover the beans, about 1 1/2 inches. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.

PICKLED GREEN BEANS CRISPY CANNED BY FREDA

Steps:

• 1. Trim washed beans 1/4 inch shorter than your jars.
• 2. In a large Pan, stir together vinegar, water and salt. Add garlic bring this to a rolling Boil over High heat. To each Jar, Place 1 Sprig of Dill in the bottom, add 1/8 tsp red pepper flakes. Now pack green beans tightly into your jars so they are standing on ends.
• 3. Next; Ladle the Boiling brine into the jars over the green beans, to within 1/4 inch from the tops. Discard the garlic. Seal with lids and rings. Place Jars in Hot Water Bath, so they are Covered with 1inch of water. Simmer, but do not boil for 10 minutes, to Process. Remove from water bath. Cool to room temp. you should hear jars seal. Check to make sure they seal . . Tip:(the center of the Lids should not move nor have a dome in it.) Let Pickles Ferment about 2-3 weeks before eating. Enjoy!! This recipe makes about 6 Pints or 3 Quarts, I Use Wide mouth Jars as they are easier to Pack.

CRISPY GREEN BEANS WITH WASABI RANCH DIP

Steps:

• first prepare wasabi dip.mix all ingredients together cover and set in fridge.
• Blanch the beans in the chicken broth until cooked NOT softened,about 5-7 minutes.Strain the beans taking out as much water as you can.
• In one bowl mix the egg and milk.
• in the second bowl mix flour and baking powder.
• in a third bowl mix bread crumbs .panko bread crombs,french fried onions,.
• garlic powder,pepper and salt.
• first dip all the beans into flour mixture coating evenly.
• Next dip all the beans into the egg/milk mixture,after that dip the beans into the bread crumb mixture coating thoroughly.
• place the coated beans in a dish a refrigerate for about 3 hours.(this allows the coating to completely stick to the beans).
• you can either deep fry these to a golden brown,or bake in the oven at 400 for about 25 minutes. i prefer them deep fried.

CRISPY GREEN BEANS

Steps:

• Pulse pita in a food processor until coarsely ground. Heat 2 tablespoons olive oil in a pan over medium-high heat. Add pita crumbs and cook, stirring, until golden and crisp, 3 to 4 minutes. Season with salt and pepper. Steam green beans in batches until bright green and crisp-tender, about 3 minutes. Transfer to a serving dish, drizzle with olive oil and lemon juice, and season with salt and pepper. Sprinkle with seasoned breadcrumbs.

GRILLED HALIBUT WITH CRISPY RICE AND GREEN BEANS VINAIGRETTE

Steps:

• Bring a large pot of salted water to a boil. Preheat a grill to medium-high heat. Preheat a wood-fired or regular oven to 400 degrees F.
• Coat the bottom of a 14-inch cast-iron pan with canola oil and turn on the heat to medium-high. Meanwhile, portion the rice into 4 flattened discs, about 3/4 cup each. Once the oil is heated, add the rice cakes and cook until golden brown and crisp, 5 to 6 minutes for each side.
• Add the haricots verts to the boiling water and cook until slightly softened and brightened in color, about 2 minutes. Immediately transfer the haricots to an ice water bath until cool to the touch. Slice each haricot into thin rings. Transfer to a bowl and dress with some Fish Sauce Vinaigrette. Fold in the tobiko and set aside.
• Prepare the fish for the grill by rubbing the fillets with olive oil and sprinkling with salt and pepper. Rub the grill grates with an oiled towel and lay the fillets down. Cook with the grill open until you have nice grill marks and the fish releases easily from the grill, 5 to 7 minutes on the first side. Flip and let cook another 5 minutes. Remove the fish to a sheet tray. Transfer to the oven until cooked through, 3 to 5 minutes.
• Place the crispy rice cakes on a platter and top with the grilled halibut fillets. Drizzle the Vinaigrette over the fish and around the platter. Garnish each halibut fillet with a teaspoon of the tobiko and a few sprigs of the wood sorrel and serve.
• Whisk together the olive oil, fish sauce, rice wine vinegar, honey, sugar, chives, curry powder, ginger, sesame oil, chile, garlic, lime zest and juice in a small bowl until combined.

CRISPY DUCK SALAD WITH GREEN BEANS AND HONEYED ALMONDS

Steps:

• Heat oven to 350 degrees. In a small saucepan over medium heat, cook honey and salt until thin and runny, then mix in almonds until coated. Add sugar and toss to coat. Spread nuts on baking sheet (lined with parchment paper) and bake, stirring once, until deeply golden brown, 10 to 12 minutes. Let nuts cool, then break up clumps with your fingers.
• In a medium pot on medium-high heat, bring six cups salted water to boil. Fill a medium bowl with ice water. Cook green beans until bright green and tender, 2 to 4 minutes depending on thickness of beans. Drain, then plunge into ice water to stop cooking. Drain and pat dry.
• Raise oven heat to 400 degrees. Using a sharp knife, score duck fat into a crosshatch pattern, with cuts a half-inch apart. You want to cut through fat but not into flesh of duck.
• In a small bowl, mix salt, chili, pepper, cumin and cinnamon. Rub mix all over duck, working it into the fat.
• Set an ovenproof pan on the stove over medium-low heat. Add 1 teaspoon of oil, heat for a few seconds, then add duck, fat side down. Sear without moving until dark brown, about 10 minutes (if it starts to burn, lower the heat). Flip duck and cook for 1 minute, then transfer pan to oven and roast until meat is done to taste, 4 to 8 minutes longer for medium rare (130 degrees). Let duck rest on a cutting board. Reserve 2 tablespoons of fat from pan.
• Using mortar and pestle or side of a heavy knife, make a paste from garlic and a pinch of salt. In a small bowl, mix it with lime juice and a half-teaspoon salt, then drizzle in remaining olive oil, whisking well.
• In a large bowl, toss green beans and watercress with reserved pan drippings and just enough of dressing to coat. Taste and add salt if desired.
• Slice duck breasts and toss with salad. Garnish with almonds and serve.

CRISPY FRIED GREEN BEANS

Steps:

• 1. In a small bowl and whisk together the mayo, sriracha sauce, salt, garlic powder and onion powder.
• 2. Place a 1/2 cup of flour on a medium shallow plate for dredging the green beans.
• 3. In a large bowl whisk together remaining flour, ground cayenne pepper, cumin, black pepper, salt, garlic powder and onion powder. Slowly stir in beer; mix just until combined.
• 4. In a large dutch oven or heavy stock pot heat 1 inch of vegetable oil to 375 degrees. Dredge the green beans through flour on shallow plate. Using tongs dip the floured green beans in the batter and gently into the oil. Fry until they are golden brown and crisp turning once; about 2-3 minutes. Remove to drain on layered paper towels. Serve warm with sriracha mayo.

SIZZLED GREEN BEANS WITH CRISPY PROSCIUTTO & PINE NUTS

Steps:

• 1 Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain. 2 Heat 1/2 tsp oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel. 3 Wipe out the pan; heat the remaining 2 tsp oil over medium heat. Add the beans, garlic, sage, 1/2 tsp salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 tsp salt and pepper.

GREEN BEANS WITH CRISPY PANCETTA, MUSHROOMS, AND SHALLOTS

Steps:

• Fill a large mixing bowl with ice and water and set aside. Fill a 6 or 7 qt pot 2/3 full of salted water. bring water to boil and boil beans uncovered until tender about 4 to 6 minutes. Drain, transfer to bowl of ice water, and let sit for about 2 min. Drain and pat dry. Put pancetta in a 12" non stick skilet and cook over medium low heat until crisp and browned. Transfer to paper towel lined plate and coarsely crumble. Add 2 T of olive oil to pan and return to med high heat. Add mushrooms, shallots, and 1/4 tsp salt and cook, stirring frequently until both are nicely browned. Add the sage and cook, stirring until fragrant., about 30 seconds. Take pan off heat and add vinegar, mustard and remaining 1 T of oil. Stir. Return pan to medium heat, add the green beans and toss to combine and heat through 2 to 3 minutes. Season to taste. Transfer to warm serving platter and garnish with pancetta. Beans can be made up to 6 hours ahead and refrigerated

CRISPY PARMESAN GREEN BEANS

Steps:

• DIRECTIONS 1. Preheat the oven to 375°. Line a baking sheet with parchment paper. 2. In a large bowl, toss the green beans with the olive oil. Add the Parmesan, salt, pepper and paprika and toss well to coat. 3. Pour the green beans onto the baking sheet and bake until crisp, 10 to 15 minutes. Cool slightly before serving.