If you can bread a chicken breast cutlet, you can make super-crunchy green bean fries in your oven. It’s the same concept: Dredge fresh trimmed beans in flour, dunk in egg wash, and then coat them with a combination of panko and cornmeal for a guaranteed crispy coating. (Don’t try this with frozen green beans; the extra moisture will make everything soggy, and that makes me sad.)
They’ll even somehow magically retain their crispy crunch as they cool to room temperature, which is a miracle unheard of for most deep-fried foods. Get your spread of dips ready!
INGREDIENTS (SERVES 4)
- 1 lb. green beans
- 3 tablespoons all-purpose flour
- 2 1/2 teaspoons kosher salt, divided
- 2 large eggs
- 2 tablespoons milk
- 1 1/2 cups panko breadcrumbs
- 2 tablespoons olive oil
- 1 cup yellow cornmeal (not coarse-ground polenta)
- Arrange a rack in the middle of the oven and heat to 450°F. Line 1 large or 2 medium rimmed baking sheets with parchment paper; set aside.
- Trim and rinse the green beans, letting them drip-dry in a strainer or colander so a bit of moisture is retained; set aside.
- Whisk the flour with 1/2 teaspoon of the salt in a large bowl; set aside. Beat the eggs and milk together in a second wide, shallow bowl; set aside.
- Stir the panko and oil together in a third large, wide bowl until the panko has absorbed the oil. Stir in the cornmeal and the remaining 2 teaspoons salt.
- Toss the green beans in the flour until they are evenly and lightly coated, then shake off excess flour in the colander or strainer.
- Dip a handful of green beans into the egg to coat, then toss in the panko. Transfer to the baking sheet(s). Repeat until all the green beans are coated.
- Bake until the green beans are crisp and golden-brown, 15 to 20 minutes. Serve immediately.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.