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Fried Green Beans

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Crispy and tender fried green beans coated in a light flour-and-cornstarch crust, perfect as a fun appetizer or snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the Coating
  • 1 cup All-purpose flour Provides the base for the crisp crust.
  • 1/2 cup Cornstarch Helps the coating stay extra crunchy and light. Substitute: potato starch works similarly.
  • 1 teaspoon Salt Basic seasoning, adjust to taste.
  • 1/2 teaspoon Freshly cracked black pepper Basic seasoning.
  • 1/2 teaspoon Garlic powder Adds depth; use onion powder or paprika for a different profile.
For the Green Beans
  • 1 pound Fresh green beans Choose firm, bright green pods with no brown spots.
  • oil Oil for frying Use a neutral high-smoke-point oil such as vegetable, canola, or light peanut oil.

Method
 

Preparation
  1. Rinse the green beans and trim off the stem ends; pat dry thoroughly.
  2. In a mixing bowl, combine flour, cornstarch, salt, black pepper, and garlic powder. Whisk to distribute evenly.
Frying
  1. Pour about ¼–½ inch of oil into a frying pan and heat over medium.
  2. Toss the dried green beans in the flour mixture until each bean is evenly coated. Shake off excess.
  3. Fry the beans in a single layer for about 4–5 minutes, turning occasionally until they are golden and crisp.
  4. Remove the beans with tongs or a slotted spoon and drain on paper towels.
  5. Season lightly with extra salt while hot if desired.
Serving
  1. Serve immediately as a hot appetizer with your favorite dip.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 400mgFiber: 3gSugar: 2g

Notes

Cool quickly and refrigerate within two hours of cooking. Store in an airtight container lined with paper towels to absorb excess oil. Best quality: eat within 2–3 days. Reheat in a 375°F oven or in an air fryer to restore crunch. Avoid microwaving.
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