Fried Green Beans with Spicy Ranch Mayo
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 471
- Total Fat
- 40
- Saturated Fat
- 5
- Carbohydrates
- 23
- Dietary Fiber
- 2
- Sugar
- 5
- Protein
- 5
- Cholesterol
- 15
- Sodium
- 408
- Total: 35 min
- Active: 30 min
Ingredients
Ranch Mayo:
1/2 cup mayonnaise
1/2 cup full-fat plain yogurt
1 tablespoon sriracha, or more to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Kosher salt
Fried Green Beans:
Vegetable oil, for frying
1 cup all-purpose flour
3/4 cup whole milk
1/4 cup full-fat plain yogurt
Kosher salt and freshly ground black pepper
10 ounces green beans, ends trimmed
Directions
- For the ranch mayo: In a medium mixing bowl, whisk together the mayonnaise, yogurt, sriracha garlic powder, onion powder, parsley, oregano, thyme and a pinch of salt until combined. Refrigerate until ready to use. The mayo can be made 24 hours ahead of time, then covered and refrigerated.
- For the fried green beans: Heat 2 inches of oil to 375 degrees F in a large heavy-bottomed pot over medium heat.
- In a large mixing bowl, whisk together the flour, milk, yogurt, 1 teaspoon salt and a few grinds of black pepper. Working in 2 batches, add the green beans to the batter and use a rubber spatula, spoon or clean hands to coat them on all sides. Gently shake off any excess batter, then carefully add the beans to the hot oil, moving them around to avoid clumping. Fry until the beans are tender and the batter is golden brown, 3 to 5 minutes. Use a spider or slotted spoon to remove the beans to a wire rack. Season with salt. Repeat with the remaining green beans. Serve with the ranch mayo for dipping.