Perfect, crisp Fried Green Beans make a surprisingly delicious appetizer. This recipe uses ancho chile for a more interesting flavor profile.
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I make a lot of appetizers. On Friday night, we eat a large family meal every week. Most of the time, I prepare an appetizer for the start of that meal. I’ve made really interesting salads and a wide variety of finger foods. My husband’s absolute favorite is these Fried Green Beans.
If you don’t have Ancho Chili Powder, you can use regular chili powder. Green beans need to be washed and trimmed. Trimmed means that the end with a step has been clipped. Sometimes, the bottom can have a very hard string-like piece on it. If it does, I clip the bottom also. To make this much easier, you can buy trimmed green beans. All of the other ingredients in this recipe are basic pantry staples. For dips, you can try our Honey Mustard Dressing or any dip that you like.
For Fried Green Beans, I use a deep fat fryer. If you do not have one, set up several inches of oil in a deep pan and attach a thermometer to the side. That way you can constantly watch the temperature of the oil. Keep the oil between 350 and 360. Use a high heat oil such as Avocado, Coconut, Canola or Peanut. I use peanut oil for deep frying.
Things you’ll Need: Deep Fat Fryer (#sponsored)
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Fried Green Beans
Equipment
- Deep Fryer
Ingredients
- 12 ounces Green Beans, trimmed
- 1 Cup All-Purpose Flour
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- 1 teaspoon Ancho Chili Powder
- 1-¼ Cups Seltzer
- Sea Salt (optional)
Instructions
- Preheat the deep fryer to 356F. Green beans should be washed and dried well.
- In a large bowl, whisk together Flour, Kosher Salt, Black Pepper, Ancho Chili Powder and Seltzer until smooth.
- Add the green beans and stir until fully coated. When the oil is at temperature, add the green beans into the oil one at a time. It helps to hold the green bean by one end, then gently swirl the other end into the oil before letting go. They will sink, so try to place each one in a different spot. Work in batches, so you don’t stack the green beans. They will stick together if they stack.
- They take 3-4 minutes to fry to a beautiful golden crisp. Remove them with a spyder or a fry basket. Shake off then place on top of paper towels. Sprinkle a bit of sea salt, if desired, while they are fresh from the fryer.
- Serve fresh with honey mustard (you can use my recipe) or any dip you like.
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