Easy Recipe Finder
Recipe Feeder
About 9-ounces of green beans (extra large in size)
1 large egg
1/2 cup milk (I used 2% milk)
1/2 cup all-purpose flour
3/4 cup plain bread crumbs
1/2 teaspoon garlic powder
1/8 teaspoon onion powder
vegetable oil, or shortening, or lard (use for deep frying)
dipping sauce: Hidden Valley Ranch Salad Dressing
Fill a large bowl half-way, with water and lots of ice, then set bowl aside.
In a shallow bowl beat together, the egg and milk.
Place flour in another shallow bowl, or one 8 (or) 9-inch pan.
Combine bread crumbs and seasonings into a 3rd shallow bowl, or one 8 (or) 9-inch pan.
Bring a large pot of water to a boil. Boil the green beans in water for about 5 minutes,
then place par-boiled beans in ice water for a few seconds, to stop cooking process.
Remove beans from ice water; shake off excess water, then place beans on a plate,
and set beans aside.
Coat beans (one at a time) with flour, then dip beans in the egg/milk mixture,
and then coat the beans with the bread crumb mixture.
Place beans on a plate until all are coated.
Add vegetable oil, shortening, or lard to a heavy skillet or a deep fryer.
(Use enough to cover the beans, about 1-1/2 inches.)
Heat the oil, shortening, or lard to 350 degrees.
Fry beans until they're golden brown, about 1 minute & 45 seconds.
Place paper toweling onto a plate or serving dish.
Then place fried beans on paper toweling.
Let fried beans cool slightly, if they're too hot to handle.
Then serve fried beans with the ranch dressing.
Note: If the green beans you picked weren't extra large in size, but rather medium in size, then par-boil them for about 3 minutes, and deep fry them for about 1 minute & 30 seconds. Also, there's no need to add salt to the breading mixture, or to the beans after frying them, as I've found the bottle dressing seems to have enough salt in the ranch dressing. At least it did to me! One more thing I wanted to mention... I found 2 very large handfuls of green beans, is pretty much equivalent to 9-ounces.
1 large egg
1/2 cup milk (I used 2% milk)
1/2 cup all-purpose flour
3/4 cup plain bread crumbs
1/2 teaspoon garlic powder
1/8 teaspoon onion powder
vegetable oil, or shortening, or lard (use for deep frying)
dipping sauce: Hidden Valley Ranch Salad Dressing
Fill a large bowl half-way, with water and lots of ice, then set bowl aside.
In a shallow bowl beat together, the egg and milk.
Place flour in another shallow bowl, or one 8 (or) 9-inch pan.
Combine bread crumbs and seasonings into a 3rd shallow bowl, or one 8 (or) 9-inch pan.
Bring a large pot of water to a boil. Boil the green beans in water for about 5 minutes,
then place par-boiled beans in ice water for a few seconds, to stop cooking process.
Remove beans from ice water; shake off excess water, then place beans on a plate,
and set beans aside.
Coat beans (one at a time) with flour, then dip beans in the egg/milk mixture,
and then coat the beans with the bread crumb mixture.
Place beans on a plate until all are coated.
Add vegetable oil, shortening, or lard to a heavy skillet or a deep fryer.
(Use enough to cover the beans, about 1-1/2 inches.)
Heat the oil, shortening, or lard to 350 degrees.
Fry beans until they're golden brown, about 1 minute & 45 seconds.
Place paper toweling onto a plate or serving dish.
Then place fried beans on paper toweling.
Let fried beans cool slightly, if they're too hot to handle.
Then serve fried beans with the ranch dressing.
Note: If the green beans you picked weren't extra large in size, but rather medium in size, then par-boil them for about 3 minutes, and deep fry them for about 1 minute & 30 seconds. Also, there's no need to add salt to the breading mixture, or to the beans after frying them, as I've found the bottle dressing seems to have enough salt in the ranch dressing. At least it did to me! One more thing I wanted to mention... I found 2 very large handfuls of green beans, is pretty much equivalent to 9-ounces.
