Green Bean Fries
Green bean fries are a less starchy but equally fun and tasty alternative to potato fries. Using fresh slender green beans in season is the way to go, even though trimming them is a bit of work. Off season, use partially thawed whole baby green beans. These are tasty with our dairy-free ranch dressing, but they’re good on their own, too. Use as a snack, appetizer, or side dish. Photos by Evan Atlas.
- 8 to 10 ounces fresh slender green beans, trimmed, or frozen whole baby green beans, partially thawed
- 1½ tablespoons safflower or other high-heat oil, plus more for the pan
- 2 tablespoons garbanzo flour, very fine cornmeal, or other whole-grain flour
- 1 teaspoon salt-free seasoning blend (such as Frontier or Mrs. Dash)
- Salt and freshly ground pepper to taste
- Vegan Ranch Dressing or Dip, optional
- Put the green beans in a mixing bowl. Drizzle in the oil, and stir until the green beans are lightly and evenly coated.
- Sprinkle the garbanzo flour (or other flour of your choice) onto the green beans and stir well once again to distribute.
- Heat as little oil as you can get away with for to coat your particular skillet. You’ll need a wide skillet for this. When the skillet is nice and hot, add the green beans.
- Turn the heat up to almost high, and cook the green beans until lightly browned all over and slightly seared here and there, stirring frequently.
- Drizzle a little more oil into the pan only if the green beans start to stick.
- When the green beans are done to your liking, remove the pan from the heat and season with salt and pepper.
- Transfer to a serving dish and serve at once, on their own or with Vegan Ranch Dressing or Dip (make the dip version in this case).