| Level: | Intermediate |
| Total: | 28 min |
| Prep: | 10 min |
| Inactive: | 15 min |
| Cook: | 3 min |
| Yield: | 8 servings |
Instructions
- 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.
Reviews
I can’t believe this recipe was tested and approved by professional chefs. I followed the recipe exactly, even made some modifications on the original that didn’t “work” and couldn’t keep the batter/coating on the beans so they would fry crisp. It’s like a very important step is missing…
i used goat milk (gotta use what’s handy on a farm) and a corn meal mix (instead of just ‘cornmeal’), dry dredge as per recipe and it was great…. i’m just sad there isn’t a dipping sauce to go w/ this… so i guess i will experiment, but i figure there will be more cayenne in it!
When making this recipe as directed, the cornmeal falls off the beans into the oil for an inferior result. Here is how to remedy it: Instead of tossing the beans in buttermilk and dredging in cornmeal, mix the buttermilk with the seasoned cornmeal to make a wet batter. Dredge the green beans in flour, then coat them in the wet cornmeal-buttermilk mixture. Fry as directed. This will give you a bean coated in a thick, crispy batter.
I have tried 3 recipes for fried green beans and they are all good.
Don’t waste your time, money, and ingredients. I made this recipe to the l-e-t-t-e-r and the result was disasterous. The tasteless cornmeal ended up on the bottom of the pan. It fell off of the beans as soon as the beans were put into the oil. No way to fix this mess. Makes pretty good birdfeed tho.