Can we all agree that green bean fries are a modern miracle? I love a zucchini stick as much as anyone, but I love a green bean even more, and am sincerely thrilled that this trend has made its way into the mainstream.
Crispy Baked Green Bean Fries: Watch the Video
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!
Oven-Baked Green Bean Fries
2 1/2 teaspoons
kosher salt, divided
1 1/2 cups
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.