Get out of my way potato fries! Coming through with the best new french fry in town. . . meet the green bean fry.
Baked, not fried, thank-you very much.
They bake up crusty and beautifully browned in twenty minutes or less! No messy oil in sight.
If you ever planted them in your garden before then you know they grow like weeds and at some point in the summer they’re hard to keep up with. Here’s an incentive so not-a-one will go to waste.
They have an addictive crunch that you wouldn’t expect from a green bean, thanks to being dredged with cornstarch, dipped in eggs and then encased in a Parmesan-panko-bread crumb mixture.
Yes, I know, all that dredging and dunking sounds like a lot of work but you can do a handful at a time rather than one at a time. If you have an extra set of hands or two to help you can set up an assembly line to make quick work of it.
You can use fresh or frozen (thawed) but they have to be the skinny green beans not the chubby ones. In my market the fresh ones I use are labeled French green beans.
Just like real french fries they don’t work well as leftovers. They turn tough, limp and chewy when reheated.
I like to dip them in a thyme and lemon-infused mayonnaise but ketchup or even tomato sauce will work too.
Everyone will eat their veggies when these are on the table – veggie haters alike won’t be able to resist their veritable crunchiness.
I, for one will be munching my way through the entire summer.
Thank-you very much green bean fries.
- 1 - 2 teaspoons olive oil, plus more for greasing the pan
- ½ pound organic French green beans, ends trimmed
- 1 - 2 teaspoons cornstarch
- 2 eggs
- ½ cup grated Parmesan cheese
- ⅓ cup seasoned bread crumbs
- ⅓ cup Japanese panko crumbs
- salt and pepper
- ½ cup mayonnaise
- the zest of 1 lemon
- a squeeze or two of fresh lemon juice
- a few fresh thyme leaves, chopped
- Preheat oven to 400 degrees F. Grease a large, non-stick baking sheet with olive oil.
- In a large mixing bowl toss the green beans with the oil massaging it on with your hands. Sprinkle with cornstarch starting with 1 teaspoon and toss well. Add more cornstarch if needed.
- Beat the eggs with a tablespoon of water in a wide, shallow bowl. In a separate shallow bowl toss the Parmesan with both types of bread crumbs and a few good dashes of salt and pepper. Now remove half of them and set aside, adding them back to the bowl as needed so they don't get gummy from the egg drips.
- Working with a handful at a time dunk them into the egg (with one hand) then into the bread crumbs patting it on with your other, non-eggy hand. Place on the baking sheet close together but not touching. Repeat until all the string beans are coated.
- Bake 12 minutes then turn them over (if you find that they are sticking or the coating is coming off skip this step) and bake 6 - 8 minutes longer or until golden brown all over and tender on the inside.
- Meanwhile whisk the mayonnaise, zest, lemon juice and thyme together.
- Serve hot with the sauce for dipping. Just like french fries, they are not as good reheated so might as well eat them all!