Can we all agree that green bean fries are a modern miracle? I love a zucchini stick as much as anyone, but I love a green bean even more, and am sincerely thrilled that this trend has made its way into the mainstream.
Ingredients
1 pound green beans
3 tablespoons all-purpose flour
2 1/2 teaspoons kosher salt, divided
2 large eggs
2 tablespoons milk
1 1/2 cups panko breadcrumbs
2 tablespoons olive oil
1 cup yellow cornmeal (not coarse-ground polenta)
Instructions
Arrange a rack in the middle of the oven and heat to 450°F. Line 1 large or 2 medium rimmed baking sheets with parchment paper; set aside.
Trim and rinse the green beans, letting them drip-dry in a strainer or colander so a bit of moisture is retained; set aside.
Whisk the flour with 1/2 teaspoon of the salt in a large bowl; set aside. Beat the eggs and milk together in a second wide, shallow bowl; set aside.
Stir the panko and oil together in a third large, wide bowl until the panko has absorbed the oil. Stir in the cornmeal and the remaining 2 teaspoons salt.
Toss the green beans in the flour until they are evenly and lightly coated, then shake off excess flour in the colander or strainer.
Dip a handful of green beans into the egg to coat, then toss in the panko. Transfer to the baking sheet(s). Repeat until all the green beans are coated.
Bake until the green beans are crisp and golden-brown, 15 to 20 minutes. Serve immediately.
