What is deep frying? Deep-frying is a technique of browning the exterior of the food while heating (or reheating) the inside. Shallow-fried foods should be drained of excess oil and may need to be placed on, or patted dry with, paper towels.
1) When homemade green bean fries is deep-fried it is surrounded by very hot fat or oil (over 100 degrees hotter than boiling water), which sears the exterior by caramelizing the natural sugars in the food. The sizzling noise is the instantaneous vaporization of water as it hits the hot oil.
Deep-frying is the best or perfect way to cook foods that don’t have a thick or fibrous structure. It is also an ultimate medium for cooking fritters and croquettes made of foods that have previously been cooked. There are no great secrets to perfectly deep-frying foods just a few quick and easy frying tips.
2) Select a cooking pot that is larger than the heat source. Cast iron conducts heat evenly, efficiently and holds it well, but most cast-iron pan or skillets aren’t deep enough for proper deep-frying. A cast-iron Dutch oven, however, makes an excellent frying pot. Cast-iron Dutch oven also can be used in bread baking and some have lids that easily convert to a skillet.
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| Cast-iron Dutch oven is the perfect tool for deep frying. |
3) Always use clean vegetable or plant oil like coconut oil. It has a high smoking point and lasts longer (is more stable) than most animal oil or fat.
Related Post: Why Do We Use Cooking Oil When Cooking?
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| Coconut oil |
5) Continuously check the oil temperature. You’ll need a high-quality deep-frying thermometer that precisely measures temperatures from 325° to 450°F.
Buy one that is designed with a metal sheath that prevents anything but liquids from touching the graduated glass tube; you’ll want one with a clamp on it as well, so that you can attach it to the side of the Dutch oven.
The majority deep-frying is done around 365°F.
If you do not have deep frying thermometer, just follow this deep frying hack.
Drop a cube of white bread into the hot oil:
At 350°F the bread fries to a golden brown in about 1 minute; at 375°F, it takes about 40 seconds.
Related Post: Properties of Fats and Oils in Cooking that You Should Know
6) Julia Child’s tip for deep frying is not to crowd the cooking pot. Add only as much food as the cooking pot can hold without the pieces touching one another. The cooking oil should bubble up freely around each piece, and the temperature should not drop.
7) Use proper tools for adding and removing foods. My mother and I prefer to use stainless steel spider strainer skimmer ladle. Avoid slotted spoon skimmers because oil collects in them.
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| Stainless steel spider strainer skimmer ladle |
If you dip your “stainless steel spider strainer skimmer ladle” in the hot cooking oil before picking up foods to be fried, batters and breading won’t stick to the skimmer ladle.
8) First In, First Out. Remove the foods in the exact order in which they were added to the cooking pot so that they are all perfectly and evenly fried.
9) Drain the fried foods well of all cooking oil. If you’re not using a frying basket, simply hold each piece of food over the pot for a moment, turning it so that all oil drips back into the pot; then place the fried food on a wire rack that is placed over a baking sheet, where it will drain more oil.
10) Keep the fried food warm while you prepare the next batch. Few fried foods can be prepared in one batch. Cover the fried food with baking paper or anything that will keep its retained heat longer.
You can have an oven preheated to its lowest setting and simply place the fried food—sitting on a wire rack that is set on a baking sheet—in the oven while you continue frying.
11) Constantly follow all of the frying rules with each batch. Before you begin the next batch, remove any particles of food from the oil or bottom of the cooking pot to prevent them from burning the next time around.
Make sure the oil has come back up to the correct temperature before frying succeeding batches.
12) At any time, the cooking oil begins to smoke or burn, discard it and start again. It is burned and will impart a smoky bitter taste.
13) Always allow the leftover oil to cool before attempting to move it. When the left over oil is no longer hot enough to burn you, filter it into a clean pot.
14) Remember cool the oil to room temperature before disposing it. When the cooking oil can no longer be reused, cool it and carefully pour it into an empty ½-gallon juice or milk carton. Then it is ready to be discarded.
Homemade Green Bean French Fries Recipe
This delicious dish has quickly become the top seller off the restaurant chain’s new appetizer menu as T.G.I. Friday’s becomes the first major casual restaurant to introduce a dish that has been popular for several years at upscale expensive restaurants.
Savory green beans are coated with tasty bread crumbs, and then fried to a golden brown resulting into a crunchy and crisp treat. It is served with a side of cool creamy cucumber-wasabi ranch dipping sauce.
When cooked to perfection in clean, hot oil, deep-fried Homemade Green Bean Fries are crisp on the outside and moist and tender on the inside. They should not be greasy at all—not even a drop of oil on the plates that hold them.
Makes 2 to 4 appetizer servings
INGREDIENTS:
Green Bean Fries Dipping Sauce:
Cucumber- Wasabi Ranch Dip
½ cup Hidden Valley Ranch salad dressing
¼ cup minced peeled and seeded cucumber
1 tablespoon whole milk
1½ teaspoons white prepared horseradish
1 teaspoon white vinegar
1 teaspoon powdered wasabi
? teaspoon salt
pinch ground cayenne pepper
4 cups chicken broth
6 to 8 ounces fresh green beans
1 egg, beaten
1 cup milk
1 cup all-purpose flour
1 cup plain bread crumbs
¾ teaspoon salt
¼ teaspoon onion powder
? teaspoon garlic powder
? teaspoon ground black pepper
6 to 10 cups vegetable shortening or coconut oil
COOKING DIRECTIONS:
1) Make the dip by combining all of the ingredients in a blender on high speed until smooth. Cover and chill. The dip will thicken as it chills.
2) Prepare beans by bringing 4 cups of salted chicken broth to a boil. Boil the beans in the broth for 8 to 12 minutes.
They will turn bright green. If you cook them for too long, the color becomes drab. The texture will also change. They will become tender. But if you overcook the beans, they will become mushy. If you bite into a green bean and it squeaks, it’s not cooked yet.
Once the green beans are cooked, drain them and shock them in ice water to stop the cooking process and to keep them from getting too soft.
3) Combine beaten egg with milk in a shallow bowl. Measure 1 cup of flour into another shallow bowl. Combine bread crumbs, ¾ teaspoon salt, black pepper, onion powder, and garlic powder in a third shallow bowl.
4) Take a small handful of beans out of the water and shake off any excess liquid. Coat the beans with flour. Shake off any excess flour. Dip the beans one at a time into the egg and milk mixture and then coat each one with the bread crumb mixture. Lay the coated beans on a plate in a single layer until all of them have been breaded.
5) Heat the shortening or oil to 350 degrees Fahrenheit in a deep fryer or large saucepan.
6) How long to fry green beans? Fry the green beans in bunches for 1½ minutes or until golden brown. Drain on a rack or paper towels, then serve them up with the cucumber-wasabi ranch dip.
Home cooks who read this “Green Bean Fries Copycat Recipe” also read one of the Related Recipes below:
How to Make Healthy and Fresh Green Bean Casserole?
How to Store Green Beans? - Best Way to Store Vegetables in Fridge
How to Make Chrissy Teigen‘s Zucchini Fries? - Chrissy Teigen Cookbook Recipes
How to Make Tom Brady’s Potato and Broccoli Frittata? - Tom Brady Recipes
REFERENCES:
John Martin Taylor. 2013. The Fearless Frying Cookbook. Workman Publishing Company. ASIN: B00BWBU6E6
Todd Wilbur. 2010. Top Secret Restaurant Recipes 3: The Secret Formulas for Duplicating Your Favorite Restaurant Dishes at Home (Top Secret Recipes). Plume. ASIN: B004AP9TVC
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