Recipe by Barb G.
These are very good and easy to make.Recipe comes courtesy Paula Deen.
Top Review by L. Duch
I was going to post this recipe, but browzed to see if it already had been posted. It was:-( Anyway...I still want to comment on this, as the other two that commented had problems tieing the green onion. This is a really tasty way to prepare greenbeans. I didn't find it too time consuming. Athough that is a matter of perspective. I love spending time in the kitchen, so I didn't mind doing this. I did blanch my greenbeans just a tad because I prefer my beans slightly cooked and was afraid they wouldn't cook much in the oil since the breading will cook so fast. I also blanched the green onion tops AFTER I split them....lenghwise. I didn't have any problem tieing them together and staying together. I tied them into bundles in the morning and put them in the fridge until I was ready to use them that evening. They cook quick and still have a nice aldente' crunch to them. I served some Ranch dressing with them and it was wonderful. This was an accompaniment to my Chicken in Yogurt, Potato pie and Chocolate Mousse.
- 1 lb fresh green beans
- 1 bunch green onion, cut into strips for tying
- 2 cups flour
- 1 cup buttermilk
- oil, for frying
House Seasoning use 2 T GOOD to have on hand for other uses
- 1 cup salt
- 1⁄4 cup black pepper
- 1⁄4 cup garlic powder
Directions See How It's Made
- Boundle about 5 green beans by tying with a green onion strip.
- Dip green beans in buttermilk and roll in flour mixture; (flour& House Seasoning).
- In a deep frying pan or dutch oven, fry in hot oil until golden brown, drain on paper towles, serve.
- House Seasoning: mix all ingredients together and store in airtight container for up to 6 months.