DEEP-FRIED GREEN BEANS
Provided by Food Network Kitchen
Categories appetizer
Time 28m
Yield 8 servings
Number Of Ingredients 0
Steps:
- Toss 1 pound leftover cooked or raw green beans with 1 teaspoon salt, 1/4 teaspoon cayenne pepper and 1 cup buttermilk; soak for 15 minutes. Season 1 cup cornmeal with salt and cayenne. Dredge the green beans in the cornmeal, then deep-fry in 2 inches of 375 vegetable oil until golden brown, 2 to 3 minutes.
FRIED GREEN BEANS, SCALLIONS AND BRUSSELS SPROUTS WITH BUTTERMILK-CORNMEAL COATING
This buttermilk batter fries up to a fluffy/crispy coating. When I was deciding what vegetables I wanted to coat and fry with this batter I knew that I would use scallions and green beans. (I used green beans with almost all of my recipe tests this week) Then I found a half-pound of brussels sprouts that had seen better days in my crisper. I trimmed off the yellowing outer leaves, quartered them, gave them a dunk in the batter and eased them into the hot oil. Now I will never throw out old brussels sprouts again. Okra would also be a good choice for this recipe. You can serve these plain or with any number of dips, either spicy (think Sriracha or chipotle aioli) or Japanese.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, vegetables, appetizer, side dish
Time 30m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Combine cornstarch, polenta or cornmeal, salt and baking powder in a bowl and whisk together. Add buttermilk and sparkling water and whisk together until mixture is blended and has the consistency of thick cream.
- Top and tail beans. Trim brussels sprouts and quarter. Trim root end off the scallions and cut away dark green ends.
- Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to the pan. Cover rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing vegetables from the oil.
- Using tongs, dip vegetables into batter a few at a time, making sure to coat thoroughly. Transfer to hot oil and fry until golden brown, which should not take more than a couple of minutes. Flip over halfway through with the spider to make sure the coating is evenly fried. It is important not to crowd pan and to let oil come back up to temperature between batches.
- Using the spider, remove vegetables from oil, allowing excess oil to drip back into pan, and drain on towel-covered rack. Sprinkle with salt right away if desired. Allow to cool slightly and serve.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 41 milligrams, Sugar 2 grams, TransFat 0 grams
FRIED GREEN BEANS
Light and crunchy, pan-fried green beans with lemon, garlic salt and pepper. Fresh and fast!
Provided by Kris Swiggum
Categories Side Dish Vegetables Green Beans
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil, butter and lemon juice in a skillet over medium-high heat. Add the green beans, lemon zest, garlic salt and pepper. Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 4.8 g, Cholesterol 7.6 mg, Fat 9.7 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 106.3 mg, Sugar 1 g
DEEP FRIED GREEN BEANS
Fresh green beans blanched, then deep-fried to a golden crispness that nobody could resist. Best served with ranch dressing.
Provided by Tonya1982
Categories Appetizers and Snacks Beans and Peas
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Bring a pot of water to a boil; cook beans in boiling water until bright green, about 2 minutes. Immediately transfer green beans to a bowl of ice water to stop the cooking process. Drain and dry beans with paper towels.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Pour flour into a bowl. Whisk egg in a separate bowl. Pour bread crumbs into a third bowl.
- Coat green beans with flour; transfer to beaten egg and coat evenly. Press coated green beans into bread crumbs.
- Fry breaded green beans, working in batches, in the hot oil until golden brown, 3 to 5 minutes. Transfer fried beans to a paper towel-lined plate to drain.
Nutrition Facts : Calories 322.1 calories, Carbohydrate 40.7 g, Cholesterol 46.8 mg, Fat 14.2 g, Fiber 5.8 g, Protein 9.5 g, SaturatedFat 2.3 g, Sodium 552.3 mg, Sugar 3.4 g
MY MOM'S FRIED GREEN BEANS
My mom and dad went to eat and a steak house in Dallas and this was their appetizer. So my mom surfed the net and came up with this one. My picky 3 old loves them.
Provided by bonjovi4ever
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash and trim green beans; pat dry.
- Mix the flour, salt, pepper and garlic powder in a bowl.
- Dip the green beans into the buttermilk and then roll into the flour mixture.
- Deep fry until golden brown.
- Drain on paper towels.
Nutrition Facts : Calories 291.3, Fat 1.3, SaturatedFat 0.5, Cholesterol 2.5, Sodium 1816.9, Carbohydrate 59.6, Fiber 5.7, Sugar 5, Protein 10.8
BUTTERMILK FRIED CHICKEN WITH GREEN CHILE-HORSERADISH SAUCE
Make and share this Buttermilk Fried Chicken With Green Chile-Horseradish Sauce recipe from Food.com.
Provided by Pinay0618
Categories Chicken
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to boil. Add the beans and cook 3 to 4 minutes, remove and cool in a bath of ice water.
- Prepare the Green Chile-Horseradish Sauce and the Buttermilk Fried Chicken. As chicken cooks, heat 2 tablespoons butter in a large saute pan, add the green beans and season with salt and pepper. Keep warm.
- To serve, spoon 1/4 cup Green Chile-Horseradish Sauce onto each plate. Top each plate with 1/8 of green beans and 1/8 of cutlets. Garnish each plate with srirachi sauce.
- FOR THE CHICKEN: Soak the cutlets in the buttermilk for 2 hours. On a plate or in a shallow bowl, combine the flour, pepper and salt. Heat oil to 350 degrees.
- Remove the chicken from the buttermilk and dredge in the flour. Fry until golden brown and crispy on the outside, about 5-10 minutes (depending on size of cutlets). Drain on paper towels.
- FOR THE SAUCE: In a saucepan over medium heat, melt 1 tablespoon butter and add chiles, horseradish and pickle relish. Cook 3 minutes and add heavy cream. Turn heat to medium high, cook 3 minutes, then puree in a food processor or blender (be very careful with hot liquids in the blender, as they can overflow suddently). Strain the mixture and return to the saucepan over medium heat. Add the remaining butter and cook, stirring occasionally, until sauce is reduced to about 2 cups (it should be fairly thin). Keep warm.
Nutrition Facts : Calories 717.7, Fat 51.6, SaturatedFat 27.7, Cholesterol 215.5, Sodium 614.6, Carbohydrate 29.6, Fiber 4.8, Sugar 6.2, Protein 35.9
GREEN BEAN FRIES WITH BUTTERMILK DIPPING SAUCE RECIPE - (4.4/5)
Provided by davidv
Number Of Ingredients 19
Steps:
- To prepare the dipping sauce, place all of the ingredients into a small mixing bowl and whisk until well-combined. Refrigerate the sauce until serving time. To prepare the fries, add the flour, cornstarch, baking powder, salt, garlic powder, and sesame seeds to a medium-size mixing bowl. Combine the ingredients with a fork. Add the club soda and soy sauce into the dry mixture and stir until just combined. Heat the oil over high heat in a Dutch oven or deep-sided skillet. Use a thermometer to keep the temperature around 350°F-375°F. Line a baking sheet with paper towels. Dip each green bean into the batter, coat completely, and add a handful to the hot oil. Fry for 2-3 minutes, or until golden brown. Place the fried green beans onto the baking sheet to drain and keep them warm in a 300°F oven while you coat and fry batches of the remaining beans. Serve immediately with the dipping sauce.
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