This below? My. Current. Addiction. I don’t like veggies very much but although you can’t teach an old dog new tricks, sometimes you can trick an old dog. With these green bean fries, I get to enjoy good-for-you veggies under the disguise of comfort food. Vibrant green beans blanketed with crisp, garlicky, cheesy breading? #winner.
- 1 pound fresh green beans, ends trimmed
- 1 cup flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- 2 eggs
- 2 tablespoons milk
- 2 cups bread crumbs
- 1 tablespoon Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- canola oil
In a pot over medium heat, bring about 4-inches of lightly-salted water to a boil. Add green beans and blanch for about 1 minute or until half done.
With a slotted spoon, remove green beans and plunge directly into a bowl of iced water. Drain well and pat dry.
In another shallow bowl, combine flour, garlic powder, onion powder, and salt and pepper to taste.
In a shallow bowl, whisk together milk and eggs.
In a bowl, combine bread crumbs, Parmesan cheese, and Italian seasoning.
Dredge green beans in flour, dip in egg mixture and then roll in breadcrumb mixture.
Dredge the green beans again in flour, dip in egg mixture, and then roll in breadcrumbs, patting down crumbs to fully coat.
In a deep, thick-bottomed pan over medium heat, heat about 2-inches oil. Add breaded green beans in batches and cook, turning once or twice, for about 2 to 3 minutes or until golden and crisp.
With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet. Serve hot with ranch dressing.