When you go to the grocery store, do you painstakingly measure and weigh each ingredient you're buying? Or do you just kind of estimate and buy what looks about right? Because if you're the latter, then you may have gotten yourself into trouble before. Either you are short and don't have enough of what you need, or you grossly overbuy and then have a bunch of some random ingredient to use up. Not that I know this from experience…
Anyhoo, should you find yourself with extra green beans after Thanksgiving, or if you're looking for a fun and unique side for your turkey leftovers sandwich, I have a recipe for you!
These crispy green bean fries use steamed green beans. You coat them with some herbs, spices, and panko bread crumbs, and bake them to crispy perfection. And then. You serve them with a spicy Sriracha dipping sauce. The bright freshness of the green beans pairs so nicely with the creamy, spicy sauce. To be totally honest, I was a little skeptical of this recipe. I mean, green bean french fries? Really? Just drop the act and give me real fries, please and thank you. But Joey and I were both pleasantly surprised by these! And that sauce. It's really really great. If you make these green beans to serve with a a turkey leftovers sandwich (and you should), then I highly recommend that you slather this sauce on your sandwich as well. It's Thanksgiving leftovers perfection.
Crispy Green Bean Fries with Sriracha Dipping Sauce
adapted from Cooking Light, November 2014
- 1/4 cup reduced fat mayonnaise or Greek yogurt
- 2 Tbs buttermilk
- 2 tsp Sriracha
- 1 Tbs fresh lime juice
- 2 1/2 cups panko bread crumbs
- 1/3 cup all-purpose flour
- 1 tsp garlic powder
- 1/2 tsp cayenne
- 1/4 tsp kosher salt, plus more as needed
- 1/2 tsp dried oregano
- 1 lb steamed green beans
- 3 egg whites, lightly beaten
Combine the mayonnaise, buttermilk, Sriracha, and lime juice in a small bowl. Season lightly with salt and pepper, cover, and chill until ready to serve.
Spread the panko in an even layer on a baking sheet, and bake for 4 minutes, until light golden-brown. Transfer to a shallow dish (like a pie plate) to cool.
In a gallon-sized ziploc bag, combine the flour, garlic powder, cayenne, salt, and oregano. Add the green beans, close the bag, and shake to coat the green beans with the flour mixture.
Add the egg whites to a shallow dish as well.
Working a few beans at a time, shake off the excess flour, dip in the egg whites, then roll in the panko.
Arrange in a single layer on a rimmed baking sheet and sprinkle with salt.
Bake for 8 to 10 minutes, until they are crispy and golden-brown. Serve immediately with the dipping sauce.