Crispy Fried Green Beans with Sriracha Mayo

April 8, 2019 by Beth Pierce 54 Comments

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These Crispy Fried Green Beans with Sriracha Mayo are a cinch to whip up making them perfect for game day, movie night and shindigs. They are first dipped in my easy beer batter and then flashed fried to golden perfection. Enjoy warm with my easy five ingredient sriracha mayo!

Are you in the mood for something different? Don’t worry I got you covered. These Crispy Fried Green Beans will hit the spot just right with a slightly spicy crunchy crust on tender fresh green beans. These babies come together in about thirty minutes including the time to whip up the Sriracha Mayo. They are are best served promptly so try to plan accordingly. These Fried Green Beans are also delicious dipped in Creamy Honey Mustard or Cool Ranch.

How do you make Crispy Fried Green Beans?

First start by trimming your green beans. Make sure that you dry the green beans thoroughly. Grab a small bowl and whisk together the mayo, sriracha sauce, salt, garlic powder and onion powder. Let the sauce chill while you get the beans fried.

Place a half cup of flour on a medium shallow plate for dredging the green beans. In a large bowl whisk together remaining flour, ground cayenne pepper, cumin, black pepper, salt, garlic powder and onion powder. Slowly stir in the beer mixing just until combined.

In a large dutch oven or heavy stock pot heat about an inch of vegetable oil. Dredge the green beans through the flour. This will help the beer batter stick to the green beans. Using tongs dip the floured green beans in the batter and gently into the oil. Fry until they are golden brown and crisp turning once. Remove to drain on layered paper towels. Serve warm with sriracha mayo.

Recipe notes and helpful tips

If you don’t like sriracha serve with creamy honey mustard or simply an all natural ranch.
Use regular green beans for this recipe. The haricot verts are too thin and do not work well with this recipe.
You can use any beer you like however I do find that the non light beers make the batter on the beans slightly tastier and crispier.
Make sure you preheat your oil and use a thermometer to help you maintain temperature. When you add the batches of battered beans the temperature will drop so you will have compensate by turning the heat up just a tad. Likewise you will need to lower it a tad as you remove them because the oil will heat up. I try to maintain a temperature between 375-400 degrees.
Do not over mix the beer batter because it may toughen if over mixed.
These beans are best served right away but they can be reheated to their original crispiness on a baking sheet in the oven at 400 degrees for about 5 minutes.

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