I call it an alternative to Green Bean Casserole. What do you call it???? —Kitchen Butterfly
as much as you want
1 pound Green beans (or Haricot Verts), topped & tailed
Stale white bread, blitzed to make 1 cup crumbs (alternative - Japanese panko)
1-2 tablespoons fine yellow cornmeal
4 tablespoons all-purpose flour
1 tablespoon cornstarch
Salt, to taste
Red pepper flakes, to taste
Freshly crushed black pepper, to taste
1 egg, beaten with 2 tablespoons of milk
Vegetable/Canola oil, to fry
Smoky paprika, to taste
Onion powder, to taste
To serve: Ranch/buttermilk dressing
In This Recipe
Blanch green beans in salted boiling water for 2 - 3 minutes and refresh in a bowl of (ice) cold water. Drain but dont dry beans as the water will allow the flour (1st step of battering) stay on.
Heat up oil in deep fryer (165 degrees celcius) or a deep pan of oil.
Set up three bowls: the first with a mixture of the cornmeal. all-purpose flour and cornstarch, seasoned with garlic, onion powder, paprika, salt and pepper (black and chilli flakes); the second with the beaten egg, lightly seasoned with salt and pepper and the final bowl with the freshly ground breadcrumbs, and spices
In batches, dip the dried green beans into the flour mixture, to coat. Follow that with dipping in the egg wash and then the final roll in the bread crumbs. You can repeat if you'd like a double coating.
Fry in the oil till golden and a crisp outer coating forms, 2-3 minutes, till golden. Be careful not to overcrowd the pan. Drain on kitchen tissue, and repeat for the other batches till done.
Serve as you wish....a bowl of ranch is wonderful, if not traditional 'Thanksgiving'.....
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!