Green Bean Crisps

By critty

Ingredients

• Plate 1:
• Crispy Part: gather these ingredients and put on three different plates
• 1 c. flour
• 2 tsp. garlic powder
• 2 tsp. paprika
• 1 tsp. onion powder
• Kosher salt & fresh cracked pepper
• Plate 2:
• 1 egg
• 1/2 c. cream (secret ingredient)
• Plate 3:
• Panko bread crumbs (I added Italian bread crumbs when I ran short of Panko)
• Kosher salt & fresh cracked pepper

Details

Servings 1
Adapted from livedan330.com

Preparation

Step 1

Turn on the oil and let it heat up. It’s ready when a drip of cold water on the hot oil hisses and spits, then turn it down. Watch your oil so it does not overheat! Keep a lid ready to cover the pot just in case it does.

While the beans are still wet with water, dredge them in the flour mixture. This really helps to keep the flour and spices on the beans. Then have them take a dip in the extra thick egg and cream mixture (which is so much better than skim milk). A trip to the third plate gives the beans a hearty covering of bread crumbs so they’re ready for crisping.

Place them in the hot oil and watch carefully because they won’t take long to get a beautiful golden crisp. You can start to pull the beans out a couple at a time and drain on a plate with a paper towel to catch the extra oil. I gave them a little dash of Kosher salt after I loaded them on the plate.

Ranch is my usual default choice for dipping.

NOTE:
Green Beans: Snap the ends off a large bag of fresh beans, blanch in water that’s come to a boil, turn down and cook for a couple of minutes-2 to 3, strain the hot water out & run cool water over to stop the cooking.

Cooking Oil: Put your oil in a pot on the stove. I used my wok so I could put in a lot of beans at one time.

Dipping Sauce: Grab some ranch dressing, or whatever you desire for dipping.