Fried Green Beans with Sriracha Mayo
Enjoy this spicy and crispy snack perfect for gatherings or as a unique appetizer! Fried Green Beans with Sriracha Mayo
Equipment
- Enameled Cast Iron Dutch Oven (Comes in a lot of fun colors)
- Dutch Oven (Cast-Iron w/lid that becomes a skillet)
Ingredients
Ingredients for Sriracha Mayo:
- 1 cup mayonnaise
- 2 tablespoons Sriracha
- 1/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Ingredients for Fried Green Beans:
- 1 1/4 lb. fresh green beans trimmed and well dried
- 1 1/2 cups all-purpose flour divided for dredging and batter
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup beer
- Vegetable oil for frying
Instructions
Prepare Sriracha Mayo:
- In a small bowl, whisk together the mayonnaise, Sriracha, salt, garlic powder, and onion powder until smooth. Set aside.
Dredge & Batter Preparation:
- Place a 1/2 cup of flour on a medium shallow plate for dredging the green beans.
- In a large bowl, combine the remaining 1 cup of flour with ground cayenne pepper, cumin, black pepper, salt, garlic powder, and onion powder. Slowly stir in the beer until just combined to make the batter.
Frying:
- In a large Dutch oven or heavy stockpot, heat 1 inch of vegetable oil to 375°F.
- Dredge the green beans through the flour on the shallow plate, then using tongs, dip the floured green beans into the batter.
- Gently place the battered green beans into the hot oil. Fry until golden brown and crisp, turning once, about 2-3 minutes.
- Remove the fried green beans and drain on layered paper towels.
Serving:
- Serve the fried green beans warm with the Sriracha mayo for dipping.
Notes:
- If Sriracha mayo doesn’t suit your taste, you can serve these with creamy honey mustard sauce, comeback sauce, or ranch dressing instead.
- Use regular green beans for this recipe, as haricot verts are too thin and do not work well.
- Choose an oil with a high smoking point, like vegetable or canola oil, for frying.
- Do not over-mix the beer batter; it should be just combined to avoid toughening.
Tried this recipe?Let us know how it was!
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