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These golden, crispy fried green beans are one of my favorite restaurant appetizers to make at home. The creamy lemon dill dipping sauce makes them absolute perfection!
Not Your Average Fried Green Beans
Fried green beans are one of those appetizers I would always order at restaurants because they seemed like way too much work to make at home. But after making these myself, I can honestly say they are surprisingly easy and even better than most restaurant versions I’ve had. The biggest difference is the batter. It actually sticks to the green beans instead of sliding off while frying, and it cooks up perfectly crisp and golden every time. And once you dip them in the creamy lemon dill sauce, you won’t be able to stop until the plate is totally cleared off. This is a must-try if you have fresh green beans on hand!
🩷 Erica
Fried Green Bean Ingredients
- Green beans – Fresh green beans work best, there’s really no substitution. Look for beans that are bright green, firm, and snap easily when bent. Thinner green beans tend to get crispier and cook more evenly than the extra thick ones. Be sure to trim the ends and pat them dry before coating.
- Dredging mixture – A mixture of flour and parmesan cheese gives the batter something to cling to and adds extra flavor and crunch. This is one of those times that it’s ok to use the powdery parmesan from the plastic shaker, the more powdery the better. If you want to use fresh make sure it’s really finely grated (not shredded).
- Batter – I like using a simple batter made with flour, salt, pepper, garlic powder, and onion powder. It’s light, flavorful, and fries up perfectly crispy without feeling too heavy. Try not to overmix the batter or it can lose that light texture.
- Club soda – Club soda is the secret to getting that airy, crispy coating. The carbonation helps keep the batter light and crisp while frying. Make sure the club soda is very cold for the best texture. You can also swap the club soda for a light beer if you want more of a pub-style flavor.
- Dipping sauce – The lemon dill dipping sauce adds a cool, creamy contrast to the hot crispy green beans. Trust me, it’s so good! You can also use homemade ranch dressing (my kids’ favorite), tartar sauce, or Tzatziki sauce.
How to Make Fried Green Beans
- Stir together the lemon dill dip ingredients in a bowl and place it in the refrigerator until ready to serve.
- In a mixing bowl, whisk together flour, salt, pepper, garlic powder, and onion powder. Slowly pour in the club soda and stir just until the batter comes together. Don’t overmix. It’s okay if it looks a little lumpy.
- Add flour and parmesan cheese to a large zip-top bag. Toss in the green beans and shake until they are lightly coated.
- Dip the green beans into the batter, letting any extra batter drip off, then carefully place them into the hot oil.
- Fry the green beans in batches at 375-degrees F for 2 to 4 minutes, until crispy and golden brown.
- Move the beans to a paper towel-lined plate or wire rack and sprinkle with extra salt (optional). Serve immediately with the chilled lemon dill dip.
Expert Tips
Try them in the air fryer: Want to try a lighter version of these fried green beans? Check out our recipe for Air Fryer Green Beans. This recipe uses a coating instead of a batter. You will still get crispy, golden green beans but without the deep frying!
Keep the oil temp consistent: Keep the oil temperature as close to 375 degrees F as possible. If the oil gets too cool, the coating can turn greasy instead of crispy. I like using a thermometer so I can keep an eye on it between batches.
Fry in small batches: Do this so the pan doesn’t overcrowd. Too many green beans at once will lower the oil temperature quickly.
Serve hot: Serve these right away while they’re hot. Fried green beans are always best fresh out of the fryer.
Frequently Asked Questions
No. Please don’t. Frozen green beans hold a lot more moisture and can turn soft instead of crispy when fried. Fresh green beans give you the best crunch and texture.
These are definitely best served fresh and hot. If you need to make them a little ahead, keep them warm on a wire rack in the oven at a low temperature so they stay crisp longer.
Make sure the green beans are dry before coating them and don’t skip the flour and parmesan dredge before dipping into the batter. That extra layer really helps the batter stick better while frying.
More Recipes with Fresh Green Beans
Have you tried these Fried Green Beans? I’d love to hear what you think! Drop a comment below and let me know how you liked them. And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🫛
Fried Green Beans
Ingredients
- oil for frying
- 1 pound fresh green beans, rinsed and trimmed
- 1 ¼ cups flour, divided
- 1/2 cup grated parmesan cheese
- 10 ounces club soda
- 1 ½ teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon garlic salt
Lemon Dill Dip:
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, (1 teaspoon dried)
Instructions
- Pour about 3 inches of oil into a deep heavy pot or Dutch oven and heat to 375℉. While the oil heats, prepare the lemon dill dip and refrigerate until ready to serve.
- In a large bowl, whisk together 1 cup flour, salt, pepper, garlic powder, and onion powder. Pour in the club soda and stir until just combined. Don’t overmix. Let the batter rest for about 10 minutes.
- In a large zip-top bag, combine the remaining ¼ cup flour with the parmesan cheese. Add the green beans and shake until evenly coated.
- Dip the coated green beans into the batter, letting the excess drip off before carefully placing them into the hot oil.
- Fry in batches for 2 to 4 minutes, or until golden brown and crispy. Don’t overcrowd the pan or the temperature of the oil will drop too much.
- Transfer fried green beans to a wire cooling rack and sprinkle with a little extra salt or parmesan cheese if desired. Serve warm with the lemon dill dip.
Notes
- Try to keep the oil temperature around 375 degrees the entire time. If the oil gets too cool, the coating can absorb oil and lose its crisp texture. I like to use a thermometer to make sure it stays consistent.
- Fry the green beans in smaller batches instead of adding them all at once. Overcrowding the pan lowers the oil temperature quickly and can make the coating soggy.
- Thinner green beans or haricot verts work especially well because they cook quickly and get extra crispy without turning mushy inside.
- Sprinkle the fried green beans with a little extra salt or parmesan cheese while they are still hot so it sticks better to the coating.
- These are definitely best served fresh. The coating is at its crispiest within the first few minutes after frying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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