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A top-down view of a plate of golden fried green beans garnished with two lemon wedges and a bowl of lemon dill dip in partial view on the side
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Fried Green Beans

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!
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: fried green beans
Servings: 6 servings
Calories: 287kcal
Author: Erica Walker

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.
    Lemon dill dip for dipping fried green beans in a clear bowl garnished with fresh dill
  • 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.
    Batter to dip fried green beans in a bowl with a whisk on a white counter top
  • 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.
    Green beans dredges in flour in a clear plastic Ziplock bag
  • Dip the coated green beans into the batter, letting the excess drip off before carefully placing them into the hot oil.
    Two green beans being dipped into a clear bowl of a smooth batter
  • 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.
    Green beans frying in a Dutch oven with the oil hot and bubbling around the golden green beans
  • 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.
    Rows of golden, crispy fried green beans on a wire cooling rack

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

Calories: 287kcal | Carbohydrates: 27g | Protein: 8g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 1058mg | Potassium: 228mg | Fiber: 3g | Sugar: 3g | Vitamin A: 612IU | Vitamin C: 10mg | Calcium: 120mg | Iron: 2mg