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Buttermilk Fried Green Beans Recipe

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This recipe for Buttermilk Fried Green Beans is from Charles and Ann's Bounty, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 1 lb. green beans
• 1/2 cup buttermilk
• 2 cups flour
• 1/2 cup cornmeal
• 2 tsp. baking powder
• 2 tsp. salt plus more for sprinkling
• 1/4 tsp. cayenne (optional but delicious)
• Oil for frying
Directions:
Directions:
Preparation:
1. Trim, rinse, and thoroughly dry the green beans. Put them in a medium bowl and toss with buttermilk to coat.
2. Combine flour, cornmeal, baking powder, salt, and cayenne in a large bowl or re-sealable plastic bag. Drain green beans and toss them in the flour mixture to coat thoroughly.
3. Bring about 1/2 inch oil in a wide, heavy pot to 350°-375°F over high heat. Adjust heat to maintain that temperature range. Test temperature using a thermometer or by dipping the handle of a wooden spoon into the oil. If the oil bubbles around the handle, it is hot enough to fry the beans.
4. Shake excess flour mixture off beans as you add enough of them to form a single layer in the oil. Fry until golden to medium brown and beans are tender, about 3 minutes. Transfer with tongs or a slotted spoon to a cooling rack set over paper towels. Sprinkle with salt and serve hot. Repeat with remaining beans.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep Time: 15 minutes Cook Time: 10 minutes
Personal Notes:
Personal Notes:
A restaurant in Opelika served fried green beans and they were delicious. I found this recipe and it reminded me of the ones served in Opelika. These Buttermilk Fried Green Beans are inspired by ones cooked up at Magnolia Pub in San Francisco. The quick fry keeps the coating crisp and brings out the sweetness in the beans.
Food writer writer and crispy-treat lover Juliet Glass masterminded the method used here: a dip in buttermilk and then a dredge in spiced-up flour, just like the best fried chicken.

 

 

 

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