Crispy Italian Green Beans
Photography by Aaron McLean.
Vegetables are a lovely addition to any antipasto plate and these crispy green beans are delicious.
Serves: 4
INGREDIENTS
250 grams green beans, stem end trimmed
1 cup panko breadcrumbs
½ cup freshly grated Parmesan
finely grated zest 1 lemon
1 teaspoon Tuscan seasoning (I used Mrs Rogers brand)
sea salt and freshly ground pepper
2 egg whites
vegetable oil for cooking
To serve
½ cup mayonnaise
1-2 cloves garlic, crushed
METHOD
Preheat the oven to 180°C.
Combine the breadcrumbs, Parmesan, lemon zest and the Tuscan seasoning on a large plate.
Season with salt and pepper.
Whisk the egg whites in a wide shallow dish until frothy.
Working with 3-4 beans at a time, coat the beans in the egg white then place in crumbs and gently turn to coat. Place carefully on a flat tray.
Heat ½ cm of oil in a large sauté pan and cook the beans for 1 minute each side until golden and just tender. Drain on kitchen towels.
To serve: Combine the mayonnaise and garlic in a bowl. Place the beans on a platter and serve while still crisp.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.