Fried Green Beans are the ultimate crowd-pleasing appetizer or snack—crispy, golden, and totally addictive. Fresh green beans are lightly battered in a seasoned beer batter and fried until perfectly crunchy, then served hot with a bold and creamy Sriracha mayo dipping sauce. The combination of the tender green beans and the crisp, spiced coating creates a mouthwatering contrast, while the Sriracha mayo adds a fiery, tangy finish that keeps you reaching for more.
This recipe is perfect for parties, game days, or even as a side dish to elevate a casual meal. The batter is light but flavorful, thanks to cumin, cayenne, garlic powder, and onion powder, while the beer gives it a delicate puff and satisfying crunch. Using fresh green beans ensures a crisp bite inside every coating, and when served fresh out of the fryer with that creamy dip on the side, they disappear fast!
Why You’ll Love This Recipe:
• Crispy and Golden: Each green bean is coated in a light, crunchy beer batter that fries to golden perfection in just a few minutes.
• Packed with Flavor: The batter is seasoned with a bold mix of spices—cumin, cayenne, garlic, and onion powder—for a punch in every bite.
• Addictive Dipping Sauce: The creamy, spicy Sriracha mayo adds just the right amount of heat and tang to balance the fried coating.
• Fresh and Crunchy: Using fresh, well-dried green beans keeps the texture just right—tender inside, crispy outside.
• Great for Sharing: These make an awesome party appetizer, snack, or starter that everyone will rave about.
• Easy to Customize: You can switch the seasoning, add herbs, or use a different dipping sauce to match your taste.
Ingredients:
Sriracha Mayo:
- 1 cup mayonnaise
- 2 tablespoons Sriracha
- 1/4 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Fried Green Beans:
- 1¼ lb fresh green beans, trimmed and well dried
- 1½ cups all-purpose flour
- 1/4 teaspoon ground cayenne pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup beer (any light lager or ale works well)
- Vegetable oil for frying
Instructions:
Step 1: Make the Sriracha Mayo
In a small bowl, whisk together the mayonnaise, Sriracha, salt, garlic powder, and onion powder. Cover and refrigerate until ready to serve to let the flavors meld.
Step 2: Prep the Green Beans
Trim the ends off the green beans and pat them completely dry with paper towels. Moisture will interfere with the batter sticking, so be thorough.
Step 3: Set Up the Dredge and Batter
Place 1/2 cup of flour in a shallow plate for dredging.
In a large bowl, whisk together the remaining 1 cup flour, cayenne pepper, cumin, black pepper, salt, garlic powder, and onion powder. Slowly pour in the beer, whisking just until the batter is combined and smooth. Don’t overmix—it’s okay if there are a few lumps.
Step 4: Heat the Oil
Pour about 1 inch of vegetable oil into a heavy-bottomed pot or Dutch oven. Heat the oil to 375°F (190°C). Use a thermometer for accuracy to avoid soggy or burned results.
Step 5: Coat the Green Beans
Dredge the green beans in the plain flour, shaking off excess. Then, using tongs, dip each floured green bean into the beer batter, coating it fully.
Step 6: Fry the Green Beans
Carefully place the battered green beans into the hot oil in batches, making sure not to overcrowd the pot. Fry for 2–3 minutes, turning once, until golden brown and crispy. Use a slotted spoon or tongs to remove the beans and place them on a plate lined with paper towels to drain.
Step 7: Serve Hot
Serve the fried green beans immediately with the chilled Sriracha mayo for dipping. They’re best hot and crispy straight from the fryer.
Tips:
• Dry the Green Beans Thoroughly: Moisture is the enemy of crisp batter. Pat them dry with paper towels before dredging.
• Use Cold Beer: A cold beer creates a better reaction in the batter for extra crispiness.
• Batch Frying: Fry in small batches to maintain the oil temperature and ensure even cooking.
• Keep It Hot: Monitor the oil temperature—it should stay near 375°F for best results.
• Try Other Dips: Don’t limit yourself to Sriracha mayo—ranch, garlic aioli, or chipotle sauce also work great.
Storage Options:
• Refrigerator: Store leftover fried green beans in an airtight container for up to 2 days. They may lose crispiness but can be reheated.
• Reheat: For best texture, reheat in a 375°F oven or air fryer for 5–8 minutes until crisp. Avoid the microwave—it makes them soggy.
• Make Ahead Tip: You can prep the batter and Sriracha mayo ahead of time, but don’t batter the green beans until just before frying to keep them crispy.
