Since the start of the new year, I have been committed to eating healthier and so has my husband. We decided that we would no longer load our plates up with sugary foods and carbohydrate-laden choices. That means we had to stop eating French fries. I know, I know, sad isn’t it? Well, never fear, because I came up with a recipe for green bean fries and they taste just as, if not better than potato fries.
If you scroll down a bit you’ll see a very easy-to-follow recipe for green bean fries that I know you’ll love. The ingredients are simple and the process is a snap. I made these the other night for my husband and kids and they LOVED them! So, wave goodbye to carby potato fries and beckon these green beans to your table. You won’t be sorry, I promise!
1 pound green beans
3 tablespoons Gold Medal all-purpose flour
2 1/2 teaspoons Morton kosher salt, divided
2 large eggs
2 tablespoons milk
1 1/2 cups panko breadcrumbs
2 tablespoons Bertolli 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.
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Quick Tip: We like to dip these green bean fries in Ranch dressing.