*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
My husband and I have ordered these at different restaurants and loved them so I tried this recipe. Very good! I used frozen green beans (thawed) from this summers garden and I didn't use the toothpicks. I also added cayenne. I made a dip from mayo spiced mustard cayenne salt pepper and garlic powder (all to taste). Delicious!
These were very yummy and I'm not much a green bean fan. I didn't have any buttermilk and just used the 1% milk I had in the fridge. I bet they are even better with buttermilk. We will definitely have these again.
These are addictive! A huge hit as an appetizer for Thanksgiving Day to keep hungry kids not so famished as the turkey was cooking. The batter could be improved and would allow for personal preferences of spices.
I served this as a side to filipino lumpias and rice. My mom and I really liked them & Dad & husband thought they were above average. Next time I will try repeating the dipping process to try and get a better coat.
These were messy to make and the coating didn't stay on so good. I ended up with a lot of burned coating in the oil which gave some of the beans a burnt/ashy taste. They weren't horrible tasting just not great and too much work.
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