There is something about good home cooked food that the only place you can get it is in your own kitchen. I have been cooking my whole life, making my own recipes and food combinations that I think are very good together. My hubs gave me the greatest compliment any hubs could give their wife, he said, “She (meaning me) is a better cook then my mom.” That is a very high compliment to any woman. ~ Choo Choo

Fried Green Beans By Choo

AUTHOR

Ch00 Ch00

CATEGORY

Appetisers

POSTED ON

April 3, 2021

RATED

5 Stars

Full Recipe in Details

Deep Fried Green Beans are very easy and anyone you make them for will absolutely love them. They are a great appetizer when you are entertaining or just something extra to make for your dinner in the evening. Be careful, they are addicting.

STARTING GUIDE
  • Cuisine: Choo’s

  • Prep Time: 35 mins

  • Cooking Time: 10 mins

  • Total Time: 45 mins

  • Calories: A LOT

  • Fat: 0g

  • Carbs: 0g

  • Protein: 0g

INGREDIENTS
  • Fresh Green Beans – I buy the ones from Costco that are organic.

  • 1 Cup All Purpose Flour

  • 2 Eggs Beaten

  • 1 Cup Buttermilk

  • 1 Cup Seasoned Cornmeal

  • 1 Cup Seasoned Bread Crumbs

  • Vegetable Oil

  • Salt & Pepper

  • Soy Saunce

GUIDE / INSTRUCTIONS
  • Bring a pot of water to boil and drop your green beans in for 3 minutes, remove and drain and run cold water over them for 3 minutes to stop the cooking.  I do this in a strainer in the sink.

  • Make a wet batter with your seasoned cornmeal, flour, egg and buttermilk.  Make sure it is whipped without clumps.  Set aside.

  • Take your bread crumb and spread out on a plate, make sure there is a lot of bread crumbs so you get each green bean evenly coated.

  • Spread your green beans out on a plate DO NOT DRY.  Take one green bean at a time, toss in wet mixture evenly and immediately put it on the bread crumbs and roll so that the whole green bean is covered.  Immediately drop in your oil and deep fry it for 3 or 4 minutes.

  • You have to be fast at this.  Be very care of taking them out of deep fryer unless you have an actual deep fryer you can put them in the basket one by one and drop them in the oil all together.I do not have a deep fryer so I just use a big pan and fill it up with oil and heat it on my gas stove and then I drop them in one by one.

  • Serve on a plate and drizzle soy sauce over them.  Another option is to serve them with a onion dip.  They are simply delicious.

NOTES

While these are easy to make, some people have an issue with the coating falling off when they take them out.  This is why a deep fryer is way better to make them.  Once you have them you will want them all the time.

My next time I make them I am going to be trying to make them in my Air Fryer.  I just have to be in the mood to make them because you have to be fast without interruptions and having two GSD’s, I dont have many times that I am not interrupted LOL

Share this recipe

I love to cook and can spend literally all day in my kitchen making all kinds of foods.  It is a good thing my hubs loves to eat because I am always making new recipes for him to try. 🙂

The Image Gallery

Here is some images of my favorite things to make.

How I Feel About Food and Calories

I never diet, I do not believe in it.  I do exercise on my trampoline and I do walk 10,000 steps a day.  I am a firm believe you eat what your body is telling you it needs, the things you are craving.  You crave certain foods because your body is telling you its needs them.  I do not substitute what my body says it needs.  I live by this daily.

For me it is easy, because I always have food in the frig for my hubs to heat up whenever he is hungry and most times he will eat whatever I make.

It is very important for you to listen to your body when it is talking to you and telling you what it needs.  Stay away from snacks like chips and pop, very unhealthy.  I never eat anything from a box or a can, do not eat sugar, never drink pop, never eat fast food and in fact only eat out at restaurants very rarely.  I am a very picky eater and prefer to home cook everything, even on special occasions.

My Favorite Cooking Utensils in My kitchen

I have many things I cook with in my kitchen besides my 5 Burner Gas Stove and my Double Convection Oven.

I love to Sous Vide.  It is a great way to cook so many things and I will be adding many recipes for you to try using your Sous Vide.

I also love to Air Fry.  You cannot believe the things you can make in an Air Fryer.  I use mine at least 2 or 3 times a week.

I also love my crock pot (slow cooker).  I use it for certain things but my Air Fryer has replaced my crock pot.

Enjoyment

I hope you enjoy our recipe section here.  There really is no greater joy than going to your kitchen and creating a delicious meal for yourself, your family or for entertaining.

Always remember, your ingredients make all the difference in how your food turns out.  🙂

Made By

CH00 CH00

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W.C. Fields

“I cook with wine, sometimes I even add it to the food.”

Julia Child

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”

Craig Claiborne

“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.”

Shauna Niequist

“I think preparing food and feeding people brings nourishment not only to our bodies but to our spirits. Feeding people is a way of loving them, in the same way that feeding ourselves is a way of honoring our own createdness and fragility.”

Julia Child

“I don’t believe in twisting yourself into knots of excuses and explanations over the food you make. When one’s hostess starts in with self-deprecations such as “Oh, I don’t know how to cook…,” or “Poor little me…,” or “This may taste awful…,” it is so dreadful to have to reassure her that everything is delicious and fine, whether it is or not. Besides, such admissions only draw attention to one’s shortcomings (or self-perceived shortcomings), and make the other person think, “Yes, you’re right, this really is an awful meal!” Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed — eh bien, tant pis! Usually one’s cooking is better than one thinks it is. And if the food is truly vile, as my ersatz eggs Florentine surely were, then the cook must simply grit her teeth and bear it with a smile — and learn from her mistakes.”

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