OK, I surrender. I thought I had prepared green beans every which way there was. But I was wrong. Daughter Paula gave me this recipe and said I just had to try them. She said the green beans were amazing. And she was right!

Now the great thing about these beans, aside from the fact that they are absolutely delicious, is that you can season them any old way you wish. I just used the combination listed below. But you could substitute any number of different ingredients to suite your taste. Paprika, for example would be a great addition to the breading concoction. Don’t like Sriracha, leave it out. Soy sauce might be interesting in its place.

This is a recipe that’s practically begs for culinary creativity. And I plan to give this recipe exactly what it deserves. Next time, I’m going to use Moon Cheese* in place of Parmesan. (I know. I had never heard of Moon Cheese either until Paula told me about it. So of course I had to order some. Now I’m hooked!  Well of course I am! These little crispy bits of cheese are delicious.)

Anyway, I can’t wait to fix these crispy, tasty beans again. And they aren’t even deep fried! I especially like that. They are simply finger food at its finest! So yes, of course they would make a fabulous appetizer at your next dinner party. (When we can once again safely invite people into our homes, that is.)

In the meantime, we here at Chez Carr plan to enjoy these vegetable treats all by ourselves. But you can bet your last bottle of hand sanitizer, that we will be serving these beans to our guests once it is safe to do so.

As always, virtual hugs from me to you. And Paula, thanks again for the recipe. It’s almost as amazing as you are. And that says a lot!      

40 fresh green beans, washed, ends trimmed, and dried with paper towels

2 T. mayonnaise or your favorite creamy salad dressing

1 egg

squirt Sriracha

2 T. flour (regular or gluten free)

¾ c. panko bread crumbs or regular bread crumbs or ¼ cup almond flour (Keto)

1 tsp. seasoned salt

freshly ground black pepper

¼ tsp. granulated garlic

¼ c. finely grated Parmesan cheese or ground Moon Cheese* (Keto)

Preheat your oven to 400 degrees. Spray a baking sheet with non-stick spray.

Whisk the mayonnaise, egg, and Sriracha together in a shallow container. (I use an 8-inch cake pan.)

Toss the green beans in the flour to lightly coat them.

Mix the panko crumbs with the seasoned salt, pepper, granulated garlic, and Parmesan.

Dip the flour coated green beans in the egg mixture, then coat with the panko bread crumb mixture.

Place the green beans in a single layer on the prepared baking sheet. Bake for 14-16 minutes or until the coating begins to brown. Serve immediately!

*Moon Cheese is made with 100% cheese that they crunchify to make the tastiest, crunchiest snack ever. Moon Cheese comes in three delicious flavors – Gouda, Cheddar, and Pepper Jack. Moon Cheese is the perfect keto snack because it is high in protein, low-carb, all natural, gluten free and a source of calcium.