Fried Green Beans Scallions And Brussels Sprouts With Buttermilk Cornmeal Coating Recipes

PAN FRIED BRUSSELS SPROUTS

Steps:

• Heat olive oil in a cast-iron skillet over medium heat until the oil shimmers, and cook garlic, stirring often, until golden brown and fragrant, about 3 minutes. Stir in onion and cook until soft, stirring often, about 5 minutes. Add Brussels sprouts to the skillet and cook without stirring until the undersides of the sprouts turn golden brown, 5 to 7 minutes. Stir to turn sprouts over, and cook other sides until golden brown, another 5 to 7 minutes. Season with salt, black pepper, and garlic powder.

BUTTERMILK FRIED GREEN BEANS

Steps:

• Trim, rinse and thoroughly dry the green beans. Put them in a medium bowl and toss with the buttermilk to coat.
• Combine the flour, cornmeal, baking powder, salt and cayenne in a large bowl or resealable plastic bag. Drain the green beans and toss them in the flour mixture to coat thoroughly.
• Bring about 1/2-inch of oil in a wide, heavy pot to 350 to 375 degrees F over high heat. Prepare a cooling rack set over paper towels.
• Adjust the heat to maintain that temperature range. Test the temperature by using a thermometer or by dipping the handle of a wooden spoon into the oil. If the oil bubbles around the handle, it is hot enough to fry the beans.
• Shake excess flour mixture off the beans as you add enough of them to form a single layer in the oil. Fry until golden- to medium-brown and beans are tender, about 3 minutes. Transfer with tongs or a slotted spoon to the prepared cooling rack and sprinkle with salt. Repeat with the remaining beans and serve hot.

PAN FRIED GREEN BEANS

Steps:

• In a stainless steel pot over medium-high heat, combine green beans, garlic powder, onion powder, salt and pepper. Cook, covered, until the beans begin to sweat. Remove lid and stir occasionally until beans are tender.
• When the beans and spices have begun to 'burn' on the bottom of the pan, which will lend a grilled flavor, stir in the olive oil and turn off heat. Cover, and let stand a few minutes. Scrape the bottom of the pan to incorporate the 'burnt' spices. Beans should have a dark, caramel color, but not black.

FRIED GREEN BEANS, SCALLIONS AND BRUSSELS SPROUTS WITH BUTTERMILK-CORNMEAL COATING

Steps:

• Combine cornstarch, polenta or cornmeal, salt and baking powder in a bowl and whisk together. Add buttermilk and sparkling water and whisk together until mixture is blended and has the consistency of thick cream.
• Top and tail beans. Trim brussels sprouts and quarter. Trim root end off the scallions and cut away dark green ends.
• Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to the pan. Cover rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing vegetables from the oil.
• Using tongs, dip vegetables into batter a few at a time, making sure to coat thoroughly. Transfer to hot oil and fry until golden brown, which should not take more than a couple of minutes. Flip over halfway through with the spider to make sure the coating is evenly fried. It is important not to crowd pan and to let oil come back up to temperature between batches.
• Using the spider, remove vegetables from oil, allowing excess oil to drip back into pan, and drain on towel-covered rack. Sprinkle with salt right away if desired. Allow to cool slightly and serve.