Deep Fried

23 Feb

So I have a good reason for not posting for over a week: strep throat. I’ve been absolutely exhausted and miserable so I’ve been eating soup from a can, pistachio Haagen Daz (I’m obsessed), and strawberry popsicles. Over the past few days my mum did make a big pot of french onion soup which was a lifesaver especially after being out in the freezing cold! Last night I made a quick alfredo sauce from scratch, but of course I didn’t take pictures of either…

Enough of my excuses. For dinner tonight my mum and I made crispy green beans. They are absolutely delicious, and sooooo bad for you. Oh well, everything in moderation right? Especially when you have a HUGE bag of green beans from Costco that need to be used up, and you’re sick of plain steamed green beans. Also, don’t make a face when I say green beans! Even if you hate them, you’ll probably love them like this! If you aren’t ready to be adventurous, then you could easily do this with onion rings or onion strings.

You’ll need:

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk, or as needed
  • 3/4 cup dry bread crumbs (I used panko breadcrumbs)
  • seasoning of choice (I used fresh cracked pepper and Mrs. Dash garlic seasoning)
  • enough oil to fill a skillet
  • green beans

First, top and tail the green beans…in other words, snap of the ends. then rinse them under the tap to clean off any dirt.

Then stir together the flour, baking powder and salt. Grab a small handful of green beans at a time and coat them in the flour mixture. Set them aside in a small bowl.

Whisk together the milk and egg and add to the flour mixture until combined. At this point you’ll want to season with pepper or other seasoning. If you have a penchant for spicy food, add some tabasco to the mix. Pour in the green beans and toss until coated.

Pour some breadcrumbs on to a plate or into a bowl. I use panko breadcrumbs because they seem to be the lightest and biggest flakes unlike regular boxed breadcrumbs which are tiny and the size of couscous.

 

Take the green beans and cover in breadcrumbs. place each one on a wire rack or paper towel.

Once they are all done, begin to heat your oil in a deep pan or skillet. One it’s heated (drop in a breadcrumb to test it out) drop in the green beans one by one to make sure they don’t stick together. We ended up doing it in two batches and putting the first batch in the oven to keep warm while the second was cooking. Cook them for 2-3 minutes or until golden brown. You’ll probably want to transfer them to a bowl filled with paper towels to get rid of any excess oil.

Eat these with a big green salad or, you know, fried chicken or a big juicy burger. Whatever you do, don’t blame me if you become addicted!

On another note, people seem to be really interested about learning basic recipes/cooking techniques for college/life in general. Hopefully in the next week or so I’ll start showing you how to make meals on a college student’s budget, how to save money on groceries, and maybe how to make ramen taste decent? (But I reckon that’s impossible…) If you have any suggestions for recipes/skills I should cover, leave a comment. 🙂

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