These Fried Green Beans are coated in a seasoned beer batter and deep fried to crispy perfection. They’re crunchy, a little spicy, and super yummy dipped into sriracha mayo.
We love fried green beans when we order them at a restaurant so much that we wanted to make them at home. They turned out to be so amazing! The fresh green beans soften as the beer batter gets nice and crisp while they deep fry. The sriracha dip is the final piece to turn them into an irresistible appetizer or side dish.
Why I Love These Fried Green Beans
I love green beans in general, whether we’re talking about sauteed green beans or green bean casserole. But these fried green beans have a special place in my heart!
- Crunchy & crispy. The fresh green beans soften a bit while being fried but still stay pretty crunchy. Then the batter adds a crispy element, which I love.
- The beer batter. One of the reasons I love beer batter when frying, like when I make fish and chips, is because the carbonation in the beer makes the batter so light. The batter on these isn’t heavy but rather light and airy.
- Quick & easy to make. It takes just a few minutes to make the beer batter and each batch of green beans fries in just 2-3 minutes. I usually fry in a handful of batches but it’s still no more than 15-20 minutes total.
Recipe Ingredients
These irresistible green bean fries are made with fresh green beans, beer batter, and a few spices. The exact measurements can be found in the recipe card below.
- Fresh green beans – This is a great opportunity to use garden fresh green beans in the summer! I do make these year-round with fresh green beans from the grocery store, though.
- Flour – To coat the beans.
- Spices – Cumin, cayenne pepper, garlic powder, onion powder, salt, and pepper season the batter for these green beans.
- Beer – Any beer works. Keep in mind that darker beers will add a stronger flavor to the batter.
- Vegetable oil – For frying.
- Mayonnaise – For the dipping sauce to mellow out the sriracha.
- Sriracha sauce – Add more or less to control the heat level of the dipping sauce.
Variation Ideas
I love experimenting with recipes to find new combinations and variations. Here are a few I’ve enjoyed for this recipe.
- More Heat – Kick up the heat in the green beans by doubling the cayenne pepper in the beer batter. Additional sriracha can also be added to the dipping sauce.
- Yellow Beans – If the grocery store has yellow beans, I will sometimes grab them to use in this recipe. I’ve done half yellow beans and half green beans for some variation as well.
- No Mayo – Swap the mayo for sour cream in the dipping sauce if desired. It will change the flavor a bit, making it a bit more tangy.
- Vegan – This recipe can easily be made vegan! Just swap out the mayonnaise in the dipping sauce for a vegan mayo.
How to Make Fried Green Beans
These crispy beer battered green beans are super easy to make. The printable version of the instructions can be found in the recipe card below.
- Make the dipping sauce. Combine the ingredients for the dipping sauce in a bowl. Cover and refrigerate.
- Coat the beans. Toss the green beans with 1/2 cup of flour.
- Make the beer batter. Combine the remaining flour with the spices. Slowly add in the beer, mixing to create a thick batter.
- Fry the beans. Heat 1-2 inches of oil to 375F. Dip the green beans into the beer then carefully drop them into the oil. Fry each batch for 2-3 minutes until golden brown. Transfer to a paper towel-lined plate. Repeat with the remaining beans.
- Enjoy. Serve these warm with sriracha dipping sauce.
Tips & Tricks
As I’ve made these fried green beans over the years, I’ve found a few ways to ensure perfectly crispy beans each and every time.
- Add the beer slowly. I like to slowly add the beer and whisk the mixture as I do so. I’ve found it helps create the smoothest, lump-free batter.
- Keep the oil hot. I use a thermometer to make sure that the oil is fully heated to 375F before adding the first green beans. The goal is for the breading to immediately start crisping up, which won’t happen if the oil isn’t preheated.
- Fry in batches. Avoid crowding the pan by frying the green beans in batches. If they are touching, the batter won’t crisp up as easily.
- Use heat-proof tongs. I’ve found heat-proof tongs to be the best way to transfer the green beans and from the hot oil.
Serving Suggestions
It’s best to serve fried green beans immediately while still hot, with the sriracha dipping sauce. If they have time to cool, the breading can become soggy.
These make a great appetizer or snack. They’re also a great alternative to regular fries when paired with burgers and sandwiches, like a smash burger or crispy chicken burger.
How To Store & Reheat Leftovers
- Fridge. While fried green beans are best served immediately, leftovers can be stored in an airtight container in the fridge for 2-3 days. The dipping sauce can also be stored in the fridge.
- Reheat. To reheat, place the green beans on a baking sheet and bake in the oven at 400ºF for a few minutes until hot. This allows them to keep more of the crispy texture than the microwave.
More Veggie Side Dishes
Fried Green Beans
Ingredients
Creamy Sriracha Dip
- 1 cup mayonnaise
- 2 Tablespoons Sriracha
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
Beer Battered Fried Green Beans
- 1 1/4 pound fresh green beans washed and trimmed
- 2 1/2 cups all-purpose flour divided
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 cups beer
- vegetable oil for frying
Instructions
- In a medium mixing bowl, whisk together the ingredients for the sriracha dipping sauce. Cover and refrigerate while you move on to the next steps.
- Toss the green beans with 1/2 cup of the flour until well coated.
- In a mixing bowl or pie plate, mix together the remaining 2 cups of flour with the cumin, cayenne pepper, garlic powder, onion powder, pepper, and salt. Slowly add the beer, stirring well until it creates a thick batter.
- Heat 1-2 inches of vegetable oil in a large pot or Dutch oven to 375F. Dip the green beans into the beer batter, then very carefully drop into the hot oil (this might be best to do with heat-proof tongs). Fry the green beans in small batches for 2-3 minutes until golden brown. Very carefully remove them from the hot oil and drain on paper towels.
- Serve the green beans warm with the sriracha dipping sauce.
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9 comments on “Fried Green Beans”
How would you reheat these so that they aren’t soggy? I absolutely loved these deep fried green beans, but I made too many for just my husband and I. We are really wanting to snack on them the next day. Thank you for the recipe.
I haven’t made it yet but the recipe sounds so good I had to tell you that I am going through my spice cabinet now and working up an order to be delivered of anything that I am short of. Because this thing sounds so good.
Ha! Thanks Jack. Glad it inspired you to work up an order on spices! Let us know when you make it.
Will this work with gluten free flour?
Hi Denice. Yes you should get good results as well with GF flour.
Has anyone used club soda instead of beer for the batter? Can sour cream be substituted for mayo in the dipping sauce and is it a 1 to 1 ratio for the substitution? Thanks so much!
Loved these!
What can you use in place of the beer?
Hi Karol. You could try club soda as a substitute.