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Crispy Green Beans Recipe

Crispy Green Beans Recipe
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Cooking Time : 20 minutes
Serving : 6
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Prepare the ingredients before making Crispy Green Beans in your home. Then, follow these steps below to serve Crispy Green Beans for your family or friends.

Ingredients: Crispy Green Beans

  • 1 cup flour
  • 2 tsp garlic powder
  • 2 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp kosher salt
  • 1 1/2 dash fresh cracked black pepper
  • 1 eggs
  • 1/2 cup whipping cream
  • 1 1/2 cup italian panko bread crimbs
  • 1 lb green beans fresh

How to Make Crispy Green Beans

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Crispy Green Beans in your home by yourself.

    Step 1
  • Get three plates prepared; one plate for wet ingredients(snp, egg and cream; second plate for dry ingredients, and the third plate for Pablo bread crumbs and salt n pepper mixture.
  • Step 2
  • Green Beans: Snap the ends off a large bag of fresh beans, blanch in water that?s come to a boil, turn down and cook for a couple of minutes-2 to 3, strain the hot water out & run cool water over to stop the cooking
  • Step 3
  • Cooking Oil: Put your oil in a pot on the stove. I used my wok so I could put in a lot of beans at one time.
  • Step 4
  • Turn on the oil and let it heat up. It?s ready when a drip of cold water on the hot oil hisses and spits, then turn it down. Watch your oil so it does not overheat! Keep a lid ready to cover the pot just in case it does
  • Step 5
  • While the beans are still wet with water, dredge them in the flour mixture. This really helps to keep the flour and spices on the beans. Then have them take a dip in the extra thick egg and cream mixture (which is so much better than skim milk). A trip to the third plate gives the beans a hearty covering of bread crumbs so they?re ready for crisping.
  • Step 6
  • Place them in the hot oil and watch carefully because they won?t take long to get a beautiful golden crisp. You can start to pull the beans out a couple at a time and drain on a plate with a paper towel to catch the extra oil. I gave them a little dash of Kosher salt after I loaded them on the plate.
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