FRIED GREEN BEANS, SCALLIONS AND BRUSSELS SPROUTS WITH BUTTERMILK-CORNMEAL COATING
This buttermilk batter fries up to a fluffy/crispy coating. When I was deciding what vegetables I wanted to coat and fry with this batter I knew that I would use scallions and green beans. (I used green beans with almost all of my recipe tests this week) Then I found a half-pound of brussels sprouts that had seen better days in my crisper. I trimmed off the yellowing outer leaves, quartered them, gave them a dunk in the batter and eased them into the hot oil. Now I will never throw out old brussels sprouts again. Okra would also be a good choice for this recipe. You can serve these plain or with any number of dips, either spicy (think Sriracha or chipotle aioli) or Japanese.
Provided by Martha Rose Shulman
Categories dinner, lunch, snack, vegetables, appetizer, side dish
Time 30m
Yield Serves 8
Number Of Ingredients 10
Steps:
- Combine cornstarch, polenta or cornmeal, salt and baking powder in a bowl and whisk together. Add buttermilk and sparkling water and whisk together until mixture is blended and has the consistency of thick cream.
- Top and tail beans. Trim brussels sprouts and quarter. Trim root end off the scallions and cut away dark green ends.
- Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to the pan. Cover rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing vegetables from the oil.
- Using tongs, dip vegetables into batter a few at a time, making sure to coat thoroughly. Transfer to hot oil and fry until golden brown, which should not take more than a couple of minutes. Flip over halfway through with the spider to make sure the coating is evenly fried. It is important not to crowd pan and to let oil come back up to temperature between batches.
- Using the spider, remove vegetables from oil, allowing excess oil to drip back into pan, and drain on towel-covered rack. Sprinkle with salt right away if desired. Allow to cool slightly and serve.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 41 milligrams, Sugar 2 grams, TransFat 0 grams
FRIED GREEN BEANS
Light and crunchy, pan-fried green beans with lemon, garlic salt and pepper. Fresh and fast!
Provided by Kris Swiggum
Categories Side Dish Vegetables Green Beans
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the olive oil, butter and lemon juice in a skillet over medium-high heat. Add the green beans, lemon zest, garlic salt and pepper. Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 4.8 g, Cholesterol 7.6 mg, Fat 9.7 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 106.3 mg, Sugar 1 g
BUTTERMILK FRIED GREEN BEANS
Provided by Guy Fieri Bio & Top Recipes
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Trim, rinse and thoroughly dry the green beans. Put them in a medium bowl and toss with the buttermilk to coat.
- Combine the flour, cornmeal, baking powder, salt and cayenne in a large bowl or resealable plastic bag. Drain the green beans and toss them in the flour mixture to coat thoroughly.
- Bring about 1/2-inch of oil in a wide, heavy pot to 350 to 375 degrees F over high heat. Prepare a cooling rack set over paper towels.
- Adjust the heat to maintain that temperature range. Test the temperature by 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 the 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 the prepared cooling rack and sprinkle with salt. Repeat with the remaining beans and serve hot.
SOUTHERN FRIED GREEN BEANS
These Green Beans taste like they have been cooked all day, but only take minutes to make. They are a favorite of our family and guests.
Provided by Tammy
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Place the bacon in a skillet; cook over medium-high heat, turning occasionally, until evenly browned and crisp. Mix the sugar and green beans into the bacon. Cook over medium-high heat until green beans become become soft and limp and start to caramelize.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 9.1 g, Cholesterol 23.8 mg, Fat 15.9 g, Fiber 3 g, Protein 5.6 g, SaturatedFat 5.3 g, Sodium 634.8 mg, Sugar 4.1 g
SPICY STIR-FRIED GREEN BEANS AND SCALLIONS
Originally from Cook's Magazine. Can be a side dish (4 servings) or a vegetarian main course (2 servings)
Provided by dianegrapegrower
Categories Vegetable
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Mix soy sauce, vinegar, sugar, pepper flakes and 1 tablespoon water in a small bowl. Set aside.
- Heat a heavy skillet (12") over high heat until extremely hot. Carefully swirl 2 tablespoons oil to coat the bottom. Fry green beans, flipping every 30 seconds or so with a wide spatula, until slight charred and crisp-tender - about 4 minutes. Add scallions, continue cooking in same manner until scallions are charred and beans are tender.
- Make a well in the center of the pan; mash garlic and remaining 1 t. oil together. Fry until fragrant - about 5 seconds - and stir into vegetables. Add soy mixture and toss into vegetables to coat; Cook until liquid is reduced by about half, about 15 seconds. Serve immediately.
Nutrition Facts : Calories 236.8, Fat 16.3, SaturatedFat 2.8, Sodium 1021.4, Carbohydrate 21, Fiber 5.7, Sugar 10.8, Protein 5.9
GREEN BEANS AND GREENS WITH FRIED SHALLOTS
These delightfully al dente green beans are a quick-cooking nod to the green bean casserole. There is no cream of mushroom soup, but there are fried shallots. Torn leafy greens, briefly sautéed with a bit of butter and a few melted anchovies (which can be omitted for vegetarians), are added to the beans to wilt at the last minute for a very green-on-green side. Depending on what else you're serving, this could almost count as a salad. Be sure to finish with plenty of acid and flaky salt.
Provided by Alison Roman
Categories dinner, vegetables, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Heat oil and shallots in a large skillet over medium heat. Cook, swirling the skillet occasionally, until shallots are lightly browned and starting to crisp, 5 to 6 minutes. Using a slotted spoon, transfer shallots to a paper towel; season with salt and pepper.
- Transfer half of the oil from the pan to a small bowl. Return the skillet to medium-high heat, and add green beans. Season with salt and pepper and cook, without tossing, until lightly charred and blistered on one side, 3 to 4 minutes. Give them a toss, and cook, another 3 to 4 minutes, until just tender and cooked through.
- Add butter and anchovies, and season with salt and pepper. Add kale, and toss to coat until greens are wilted and tender and butter is melted, 2 to 3 minutes. Remove from heat, and add vinegar, tossing to coat. Season with salt, pepper and more vinegar, if needed.
- Transfer to a large bowl or platter and drizzle with reserved shallot oil. Scatter with fried shallots and flaky salt, and serve.
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