These spicy green beans are going to be your new favorite appetizer for any occasion. I coat fresh green beans in a seasoned, spicy panko mixture and deep fry them until they’re golden and crispy on the outside and tender but not mushy on the inside. It’s a delicious way to enjoy green beans for any kind of party or gathering.
I love green beans. They’re the classic side dish, pairing well with all kinds of protein recipes and potatoes. In fact, I routinely make dishes like my crock pot Italian green beans or lemon nutty bacon green beans to go with many of my dinners. Recently, I took green beans into another area that I love – appetizers. I paired them with seasoned coating and deep-fried them – because frying makes everything better – and I came up with a recipe that’s pure perfection.
Why You’ll Love This Recipe
- Simple Ingredients: A handful of ingredients and some seasonings are all you need to make these green beans.
- Easy: Just coat and fry. That’s all there is to this recipe!
- Amazing Texture: The coating is crispy and crunchy, and the green beans are tender but not too soft.
- Versatile: It’s easy to play with the seasonings in the coating to create your perfect flavor.
Ingredients
- Fresh Green Beans: Fresh green beans have a mild flavor that works perfectly with the coating.
- Flour and Cornstarch: Flour and cornstarch create the base for the breading, ensuring everything sticks to the beans and the coating gets nice and crispy.
- Egg and Buttermilk: Egg and buttermilk create the second layer for the coating, creating a surface to which the breading will adhere readily.
- Crushed Panko: Crushed panko breadcrumbs get crispy and golden when fried.
- Seasonings: A blend of Cajun seasonings, garlic powder, paprika, cayenne, and red pepper flakes gives the coating a spicy, bold flavor.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Mild: Omit the red pepper flakes and cayenne for a mild version of this recipe.
- Veggie: Use the spicy coating on vegetables like cauliflower, mushrooms, and even onions for all kinds of different recipes.
- Cheesy: Add some parmesan cheese to the panko mixture for a cheesy flavor.
Instructions
- Set up a dredging station with flour and cornstarch in one bowl, buttermilk and eggs in a second bowl, and panko with all the seasonings in a third bowl.
- Preheat the oil in a large frying pan or skillet over medium-high heat.
- Roll the green beans in the flour, then the egg mixture, the breadcrumb mixture, the egg mixture again, and finally the breadcrumbs once more.
- Fry the beans in the hot oil in small batches until golden and crispy on all sides, transferring them to a plate lined with paper towels as you go.
- Enjoy with your favorite dipping sauce!
Hint
If you have one, a deep, cast-iron frying pan is the perfect choice for this recipe.
Storage
Refrigerate these spicy green beans for up to 4 days in an airtight container. For longer storage, freeze the beans for up to 3 months in an airtight, freezer-safe container.
To reheat, defrost the beans overnight in the refrigerator if frozen. Then, air fry them at 390 for a couple of minutes until crispy. You can also microwave them at 30-second intervals until hot. However, the coating won’t be crispy.
Pairing Suggestions
These crunchy fried green beans are perfect with any of your favorite dipping sauces like BBQ, ranch, honey mustard, or even ketchup. Their flavor and texture also work well with more creative dipping options, such as raspberry topping, cranberry sauce, queso, and guacamole.
Tips
- Choose the freshest possible green beans. They should be firm, with as few marks as possible.
- If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to a measuring cup, then fill to the 1-cup line with milk and let it sit for about 5 minutes.
- A slotted spoon is the best way to move your green beans to the plate. Tongs can damage the beans, and a spoon will scoop up oil.
Frequently Asked Questions
Look for beans that are firm, bright green, and relatively slender. Avoid beans that are soft, limp, have brown spots, or bulging beads. They should snap easily, a sure sign that they’re mature but not overripe.
Begin by preheating your oil over medium-high heat. After a few minutes, dip the end of your coated food into the oil. If it sizzles, it’s ready to go. If not, let it heat a little longer.
When it comes to frying food, it’s all about keeping the temperature high. Begin by preheating the oil to medium-high. Once the oil is hot, working small batches to ensure the oil remains hot. Never overcrowd the pan, or the oil will get too cool, resulting in soggy fried food.
Try These Spicy Green Beans Today
These spicy green beans are crispy, zesty, and have a perfectly tender center that’s not mushy. Their flavor and texture make them the perfect appetizer for any occasion, and once you make them, you’ll agree. With so much flavor and such an easy recipe, this is one you’ll keep in your rotation forever. Give them a try, and I know you’ll fall in love with them.
More Delicious Appetizer Recipes You’ll Enjoy
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Spicy Green Beans
Ingredients
- 16 ounce fresh green beans
Crispy Coating
- ¾ cup all purpose flour
- ¼ cup cornstarch
- 2 large egg
- 1 cup buttermilk
- 8 ounce Panko breadcrumbs, crushed (*see note)
- 2 teaspoons slap ya mama seasoning
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon red pepper flakes
- 1-2 cups vegetable oil, for frying
Instructions
- Rinse and cut off the ends of the green beans.
- Lay out on paper towels and pat dry.
Crispy Coating
- Set up a dredging station with 3 shallow containers.
- In the first container whisk flour and cornstarch together.
- Then whisk buttermilk and eggs together in the second container.
- And the third container, add the breadcrumbs and all the seasonings.
- In a large frying pan or skillet, heat oil over medium-high heat.
- Roll each green bean into the flour mixture, then egg mixture, in breadcrumb mixture, back into the egg mixture, and finally, again in the breadcrumb mixture.
- Place about 6-8 green beans at a time into the hot oil. Cook until golden on all sides.
- Remove with a slotted spoon and place on a plate lined with paper towels.
- Work in batches so the oil stays at the correct temperature.
- Serve with your favorite dipping sauce.
- *Place breadcrumbs in a sealable baggie and slightly crushed into smaller crumbs.
Notes
- Choose the freshest possible green beans. They should be firm, with as few marks as possible.
- If you don’t have buttermilk, add 1 tablespoon of lemon juice or vinegar to a measuring cup, then fill to the 1-cup line with milk and let it sit for about 5 minutes.
- A slotted spoon is the best way to move your green beans to the plate. Tongs can damage the beans, and a spoon will scoop up oil.
Nutrition
These green beans were so delicious! Even my kids were on board which is amazing and a huge win.
A fun but healthy side dish! This is one way to get the pickiest of eaters to enjoy their string beans! But I also love this for holidays since I’m not too big on heavy creamy casseroles.
Crisp, a little spicy, and full of flavor. We finished the whole bowl.
I made these for a party last weekend, and they were a big hit. I’ve never had them before!
These are so good! I love the fresh bean flavor with that zesty coating.
I really loved the kick of the breading with the green beans. I dipped them in ranch, and it was heaven.