Recipe: Crispy Green Beans

We went to this semi-fancy restaurant a couple months ago (it’s a favorite of my father’s and uncle’s) and somehow or another, an appetizer got messed up so the cook brought us crispy fried green beans as a replacement. They were really good despite the fact that I knew they were probably cooked in GM-vegetable oil and was probably coated with enriched bleached flour. Andrew really was digging them too which is always a plus since he’s been so picky lately!

Almost every Friday my dad’s side of the family gets together and does a Shabbat dinner. One evening when we were over at my dad’s, my stepmom recreated the crispy green beans. They were really good! Again, Andrew ate them up.

I decided to give it a try a couple weeks ago and although they turned out good, they were nothing like what I had at the restaurant or my dads. I attempted it again about a week ago and again, they were just okay (to my liking).

You know what they say, third time’s a charm! I cooked them up last night and I’ve got to say… I finally perfected them! Although I really try and minimize the amount of grains in our diet, I am desperate to get veggies into Andrew so if the green beans take a little flour for him to eat them, then flour it is! Plus, because it is fried in virgin coconut oil, I know he’s getting the healthy fats from that too.

The first time I fried them in olive oil, the second time in lard and last night, I decided to give virgin coconut oil a shot. Voila! That was the key! The coconut oil gave it a small hint of sweet but it totally worked.  Also, the first two times I used unbleached all purpose flour but last night I decided to try Einkorn flour for the very first time.  On a side note– if you do not have einkorn flour, unbleached organic flour would do fine.

Einkorn flour is the most ancient and unhybridized form of wheat, therefore being the purest. It is very low in gluten due to it’s low chromosome count of two (compared to six in spelt flour)! Pretty neat huh? What’s even cooler, the company who grows this first ever einkorn wheat is a small family farm in Tuscany. They take great care in making sure there is no cross contamination from possible GM fields. Click here for an overview of einkorn flour and to learn a little more.

Right now, they have a free shipping offer so if you want to try it, I highly suggest doing it now! Their cookies are really good too!

It gave the green beans a sort of nutty flavor that paired very well with the slightly sweet taste of the coconut oil. Yum! Okay, okay, enough talking about this… onto the recipe!

Crispy Green Beans


  • Green beans, trimmed (no real measurement, just kind of however much you need)
  • Jovial Einkorn Flour
  • Salt (find it here)
  • Pepper (find it here)
  • 1-2 eggs (start with 1 then add another if necessary)
  • Virgin Coconut Oil (find it here)


  1. Prep: Trim & wash green beans. Add flour to a plate (or bowl). Whisk an egg in bowl. Add coconut oil in a pan (enough to cover the bottom plus a little more)
  2. Sprinkle salt and pepper in flour, mix well. Sprinkle salt and pepper in egg, mix well
  3. Dip green beans into flour, coat well. Repeat until all green beans are covered in flour
  4. On medium heat, place green beans in pan, making sure to not overcrowd
  5. Fry until golden brown on one side, flip, fry until golden brown on the other side. Keep warm until ready to serve

Super simple. Delicious, crunchy, nutty, slightly sweet, and nutritious. Can’t beat that! Especially when it’s toddler approved. 🙂

Until next time,
Loriel – Healthy Roots, Happy Soul

This post is part of: Pennywise Platter, Tasty Traditions

5 thoughts on “Recipe: Crispy Green Beans

  1. Looks and sounds yummy! Just a quick question…you dip the beans in the egg first, and then coat with flour, right?


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