Crispy Fried Green Beans with Spicy Sriracha Mayo
Learn how to make restaurant-quality crispy fried green beans at home with simple pantry staples. This recipe is fast, easy, and results in an addictive snack, appetizer, or side dish, especially when paired with the included spicy sriracha mayo dipping sauce.
Equipment
- Pot or deep skillet heavy-bottomed
- Medium bowl
- Small bowl
- Slotted spoon or spider
- Wire rack
- Baking Sheet to set wire rack over
- paper towels to line baking sheet
- Thermometer for oil (optional)
Ingredients
Fried Green Beans
- 1.25 lb Fresh Green Beans Look for bright green, firm beans that snap easily. Fresh is key for that perfect inner texture!
- 1.5 cups All-Purpose Flour Our simple base for that crispy coating.
- 1 tsp Onion Powder Adds a lovely savory depth to the batter.
- 1 tsp Garlic Powder Because garlic makes everything better, right?
- 0.75 tsp Salt Enhances all the flavors.
- 0.5 tsp Freshly Ground Black Pepper A little kick of warmth.
- 0.25 tsp Ground Cayenne Pepper Just a touch for a subtle hint of heat in the coating, totally optional but adds fun!
- 0.5 tsp Cumin My secret ingredient! It adds a wonderfully warm, earthy note to the batter that makes people say, "What is that amazing flavor?"
- Vegetable Oil for frying; You'll need enough to fill your pot or pan with about 1-2 inches of oil. Canola or peanut oil also work great.
- Water or Milk optional, for moistening beans before coating
- Extra Salt for finishing (optional)
Spicy Sriracha Mayo
- 1 cup Mayonnaise The creamy base for our dipping sauce. Use your favorite kind!
- 2 tbsp Sriracha Brings the perfect amount of heat and tang to the mayo. Feel free to adjust to your spice preference!
- Lime Juice optional, for sauce brightness
Instructions
- First, give your fresh green beans a good wash and trim off the stem ends. You can leave them long or snap/cut them into smaller pieces if you prefer – I usually leave them whole for that classic look.
- Next, let's make that flavorful batter. In a medium bowl, whisk together the flour, onion powder, garlic powder, salt, black pepper, cayenne pepper, and cumin. Set this aside.
- Now, prepare the dipping sauce. In a small bowl, simply mix together the mayonnaise and sriracha until smooth and well combined. Taste it and add a little more sriracha if you like things hotter, or a tiny squeeze of lime juice if you want some brightness. Cover and pop this in the fridge while you fry.
- Time to get the oil ready! Pour the vegetable oil into a heavy-bottomed pot or deep skillet. You want about 1-2 inches of oil. Heat the oil over medium-high heat until it reaches about 350°F (175°C). If you don't have a thermometer, you can test it by dropping a tiny pinch of flour in – it should sizzle immediately.
- Now for the coating! You can either moisten the beans slightly by tossing them with a tablespoon or two of water or milk right before adding them to the flour mixture, or you can use a classic wet-dry method. For simplicity today, let's go with the slightly damp bean method. Add the trimmed, slightly damp green beans to the bowl with the flour mixture and toss them really well until they are evenly coated. You might need to do this in batches.
- Carefully add the coated green beans to the hot oil, working in batches so you don't overcrowd the pan. Overcrowding lowers the oil temperature and makes the beans greasy instead of crispy. Fry for 3-5 minutes, flipping them occasionally, until they are golden brown and crispy. They cook fast!
- Use a slotted spoon or spider to remove the fried green beans from the oil and transfer them to a wire rack set over a baking sheet lined with paper towels. This lets the excess oil drain off and helps keep them crispy. Sprinkle them with a little extra salt while they're hot, if you like.
- Repeat with the remaining green beans until they are all fried.
- Serve them immediately with that delicious sriracha mayo for dipping. Get ready for applause!
Notes
Tips for Success:
- Oil Temperature is Key: Aim for that 350°F (175°C) mark. If the oil isn't hot enough, the beans will soak up grease and be soggy. If it's too hot, they'll burn before the inside is tender. Use a thermometer if you can!
- Don't Overcrowd: Fry in small batches! This maintains the oil temperature and allows the beans to get crispy on all sides.
- Drain Properly: Always drain fried food on a wire rack, not just paper towels. The rack allows air circulation underneath, preventing the bottoms from getting soggy.
- Season While Hot: Sprinkle a little salt on the beans right after they come out of the oil – it helps the salt stick!
- Prep Ahead: You can wash and trim the green beans ahead of time. You can also mix the sriracha mayo and keep it in the fridge until you're ready to serve. Storage:
Fried green beans are best enjoyed fresh, hot, and crispy right out of the oil. Leftovers can be stored in an airtight container in the refrigerator for a day or two. To reheat, use an air fryer or pop them in the oven or toaster oven at 375°F (190°C) for a few minutes until they crisp up again. Do not microwave.
The sriracha mayo can be stored in an airtight container in the fridge for about 4-5 days. FAQs (relevant parts):
- What's the best oil for frying? Oils with a high smoke point like vegetable oil, canola oil, peanut oil, or corn oil are best for frying.
- How do I make them extra crispy? Ensure your oil is at the correct temperature (350°F), fry in small batches, and drain on a wire rack. Some people also like a double-fry method, frying for 2-3 minutes, resting, then frying again briefly, but for this recipe, a single fry works great!
- Can I use frozen green beans? Fresh is definitely preferred for texture. Frozen beans can release too much water when frying, making them less crispy. If you use frozen, make sure they are completely thawed and patted very dry before coating and frying.
- Oil Temperature is Key: Aim for that 350°F (175°C) mark. If the oil isn't hot enough, the beans will soak up grease and be soggy. If it's too hot, they'll burn before the inside is tender. Use a thermometer if you can!
- Don't Overcrowd: Fry in small batches! This maintains the oil temperature and allows the beans to get crispy on all sides.
- Drain Properly: Always drain fried food on a wire rack, not just paper towels. The rack allows air circulation underneath, preventing the bottoms from getting soggy.
- Season While Hot: Sprinkle a little salt on the beans right after they come out of the oil – it helps the salt stick!
- Prep Ahead: You can wash and trim the green beans ahead of time. You can also mix the sriracha mayo and keep it in the fridge until you're ready to serve. Storage:
Fried green beans are best enjoyed fresh, hot, and crispy right out of the oil. Leftovers can be stored in an airtight container in the refrigerator for a day or two. To reheat, use an air fryer or pop them in the oven or toaster oven at 375°F (190°C) for a few minutes until they crisp up again. Do not microwave.
The sriracha mayo can be stored in an airtight container in the fridge for about 4-5 days. FAQs (relevant parts):
- What's the best oil for frying? Oils with a high smoke point like vegetable oil, canola oil, peanut oil, or corn oil are best for frying.
- How do I make them extra crispy? Ensure your oil is at the correct temperature (350°F), fry in small batches, and drain on a wire rack. Some people also like a double-fry method, frying for 2-3 minutes, resting, then frying again briefly, but for this recipe, a single fry works great!
- Can I use frozen green beans? Fresh is definitely preferred for texture. Frozen beans can release too much water when frying, making them less crispy. If you use frozen, make sure they are completely thawed and patted very dry before coating and frying.