Crispy Fried Green Beans with Onion Dip
I love making crispy fried green beans with my garden fresh beans whenever I’m craving something tasty and low carb to snack on. This recipe will show you how to properly fry perfectly crispy beans, complete with an out of this world homemade onion dip.
How to Make Crispy Fried Green Beans
- Prepare the skillet. Heat 2-3 inches of oil in a deep heavy skillet over medium heat.
- Prepare the batter. Add the egg and water to a small bowl and whisk to combine. Then add in the all purpose flour, garlic powder, and onion powder and whisk to combine.
- Dip. Dip all of the trimmed green beans in the batter. Repeat this step once.
- Fry. Working in batches (8-10 green beans at a time), fry the beans for 4-5 minutes or until golden brown, turning occasionally. Frying in batches ensures they cook evenly.
- Serve. Serve immediately with the homemade onion dip.
How to Make the Best Onion Dip
This homemade onion dip will complement your crispy fried green beans perfectly. Not only that, but it goes amazingly well with quite a few other tasty dishes as well.
- Prepare the skillet. Heat the olive oil in a skillet over medium heat.
- Caramelize the onion. Add the onion and cook until caramelized, making sure to stir occasionally. Remove from the heat.
- Combine the ingredients. Add the mayonnaise, sour cream, garlic powder, white pepper, and caramelized onions to a bowl and mix to combine.
- Season. Season with salt to taste.
- Refrigerate. Cover the onion with wrap and refrigerate until ready to serve.
Can I Use Other Vegetables with This Recipe?
Green beans aren’t the only vegetable that goes amazingly well with this recipe. You’ll definitely want to try out frying the following types of veggies as well:
- Bell peppers
- Green tomatoes
- Brussels sprouts
2 Quick Frying Tips for Making Healthy Fried Vegetables
Frying vegetables can be something of an art if you want to end up with perfectly crispy veggies every time. Here are 3 quick tips to help you get the most out of frying your green beans:
- Choose the right type of oil. We strongly recommend using olive oil as your cooking oil of choice when making fried green beans. While it has a lower smoke point than alternative vegetable seed oils, the health benefits it offers in comparison make it the obvious choice. One study found that olive oil may lower your risk of coronary heart disease by as much as 21%. (1)
- Hit the right temperature. It’s vitally important that you nail the proper temperature when frying veggies. If you overcook vegetables when frying them, you run the risk of causing them to lose some of their vitamin and mineral content. (2)
More Good Fried Vegetable Recipes:
- Parmesan Crusted Fried Eggplant Slices with Garlic Aioli Dipping Sauce
- Fried Pickles with Ranch
- Thick Cut Oven Baked Fried Green Tomatoes with Avocado Garlic Aioli
Crispy Fried Green Beans with Onion Dip
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 1x
- 1 pound green beans, trimmed
- 1 ½ cups all purpose flour
- 1 cup water
- 1 egg
- ¼ tsp garlic powder
- ¼ tsp onion powder
- salt and black pepper to taste
- oil for frying
For the onion dip:
- 1 tablespoons olive oil
- ¾ cups diced onions
- ¾ cups sour cream
- 1/3 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground white pepper
- salt to taste
- To make the dip, heat the olive oil in a skillet over medium heat.
- Add the onion and cook, stirring occasionally, until caramelized.
- Remove from the heat.
- Add the mayonnaise, sour cream, garlic powder, white pepper and caramelized onion and mix to combine.
- Season to taste with salt.
- Refrigerate until ready to serve.
- Heat 2 to 3 inches of oil in a deep heavy skillet over medium heat.
- Add the egg and water to a bowl and whisk to combine.
- Add the flour, garlic powder and onion powder and whisk to combine.
- Dip the green beans in batter.
- Repeat this step.
- Fry the green beans in batches (8-10 green beans at a time) for 4- 5 minutes or until golden brown, turning occasionally.
- Serve immediately with sauce.
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