The trick to getting super crispy Oven-Fried Green Beans is toasting the panko. It gives that super crunchy fried taste without all that fat and oil making them a healthier version of the popular appetizer.
Ah the arrival of March; where anything and everything that’s green is popular. St Patrick’s Day, Spring, flowers, leaves popping out of trees. All things new and green!
I am all about eats that are green! Not just greens; but other foods that are green. Like my green beans. My crispy, crunchy, garlicy, crispy green beans.
When S and I go to a particular restaurant, we usually order their fried green beans. They’re really good. The tempura style batter and delicious dipping sauce. YUM! So, of course, when I saw the green theme I had to get in the kitchen and whip up some healthified oven fried green beans and tangy dipping sauce. No. This isn’t a copy cat. It’s a recreate; making it healthier and hopefully, tastier!
And these babies are tasty!! They’re super crunchy!! That comes from toasting the panko in the oven before using them. It’s a trick I learned. If you toast the panko, they get all crispy and good. Then, once these babies are used as coating and baked again? Twice baked crunchy goodness!! You’re not going to miss the fried crunch of those *cough* OTHER green beans.
Tricks for super crispy baked green beans:
- Toast your panko! Seriously! Spread them out on the pan and let them get a nice golden brown when preheating your oven.
- Double dip! Dredge the green beans in the egg mixture, then some flour, then the egg, and finally the panko.
- Spray them with cooking spray halfway through the cooking time.
They will make a mess.
Green beans aren’t the best of items to coat. Some of it will fall off. BUT plenty will stay on through the munching, and the crunching, AND the dipping so you get the full flavor, texture and tang of this tasty treat.
So, turn over a new leaf this green Spring and try some oven-fried green beans!
- 1 pound green beans, trimmed
- 1 cup egg substitute
- 2 tablespoons cornstarch
- 1 1/2 cups panko bread crumbs
- 1/2 cup cornmeal
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 1/4 cup duck sauce
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, ground
- 2 tablespoons cider vinegar
- 1/2 teaspoon sesame seed oil
- Preheat oven to 425.
- Place the panko on a baking sheet in the oven 5 minutes, stir, then bake an additional 5 minutes. Remove from the oven and cool completely.
- Trim the ends from the green beans. Rinse and dry them. Set aside.
- Combine the egg substitute and cornstarch in a small bowl with a whisk. Set aside.
- Combine the panko with the cornmeal, garlic salt, and pepper. Stir well to combine.
- Line a baking sheet with aluminum foil. Place a baking rack coated with cooking spray on the pan.
- Dip the green beans in the egg mixture. Carefully dip the beans in the panko mixture and place on the baking rack. The panko is very finicky and coating the beans really takes a light touch. It's worth it, though.
- Once the beans are coated, spray them with cooking spray or an oil mister and bake at 425 for 20 minutes.
- While the beans are cooking, combine the remaining ingredients (duck sauce through sesame seed oil) in a small mixing bowl.
- Serve the beans hot with the dipping sauce.