Fried green beans! Traditional southern cooks will fry almost anything. While you’re battering and frying the chicken, beef steak or cubed steak, might as well dredge the vegetables through the flour and drop’em in the oil too.
Courtesy of my aunts, grandmothers and mother, I grew up eating fried okra, yellow squash, zucchini, green tomatoes, and even the occasional fried eggplant ~ but never fried green beans. They were meant to be cooked with a piece of pork or bacon until they resembled collard greens, and served with new potatoes ~ alongside their fried vegetable cousins. After I started cooking a bit, I once served steamed green beans ~ and my dad asked why the beans were raw.
I still love southern style vegetables. When I found out about fried green beans by way of a local tapas restaurant, I had a new favorite appetizer. We took my mom there on a visit, and the fried green beans got the Bluwatermom official seal of approval. Maybe it’s southern Spanish tapas?
Bluwaterguy included green beans in this year’s container gardening efforts and we had a small bundle of fresh picked on Saturday. We decided to give them a dredge and a fry as an early appetizer. A simple beer batter (cup of flour, cup of beer, salt & pepper) and peanut oil for frying where all on hand, so we had a plate full in 10 minutes.
The fresh beans were tender, held up under the batter and still tasted like green beans. I didn’t think ahead to plan a dipping sauce, and next time we’ll probably try rice flour to lighten up the batter a bit, but even improvised and plain they were darn tasty!
So the next time there are green beans in the house, the fried squash and okra better watch out ~ they may have been replaced!