That below? My. Current. Addiction. I don’t like veggies and I’ve said that here like, uhm, 999x. 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
- 2 cups bread crumbs
- 1 tablespoon Parmesan cheese , grated
- 1 teaspoon Italian seasoning
- 2 eggs
- 1/8 cup milk
- 1 cup flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
- oil for frying
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 to 2 minutes or until tender yet crisp. With a slotted spoon, remove green beans and plunge directly into a bowl of iced water.
In a bowl, combine bread crumbs, Parmesan cheese and Italian seasoning. In a small bowl, whisk together milk and eggs. In another bowl, combine flour, garlic powder, onion powder and salt and pepper to taste.
Individually roll green beans in flour, dip in egg and then roll in bread mixture, 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.