Fellow food 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.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 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
- Trim, rinse, and thoroughly dry the green beans. Put them in a medium bowl and toss with buttermilk to coat.
- 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.
- 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.
- 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.
Makes about 6 servings Buttermilk Fried Green Beans.