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1
Get three plates prepared; one plate for wet ingredients(snp, egg and cream; second plate for dry ingredients, and the third plate for Pablo bread crumbs and salt n pepper mixture.
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2
Green Beans: Snap the ends off a large bag of fresh beans, blanch in water that?s come to a boil, turn down and cook for a couple of minutes-2 to 3, strain the hot water out & run cool water over to stop the cooking
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3
Cooking Oil: Put your oil in a pot on the stove.
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4
I used my wok so I could put in a lot of beans at one time.
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5
Turn on the oil and let it heat up.
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6
It?s ready when a drip of cold water on the hot oil hisses and spits, then turn it down.
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7
Watch your oil so it does not overheat!
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8
Keep a lid ready to cover the pot just in case it does
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9
While the beans are still wet with water, dredge them in the flour mixture.
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10
This really helps to keep the flour and spices on the beans.
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11
Then have them take a dip in the extra thick egg and cream mixture (which is so much better than skim milk).
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12
A trip to the third plate gives the beans a hearty covering of bread crumbs so they?re ready for crisping.
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13
Place them in the hot oil and watch carefully because they won?t take long to get a beautiful golden crisp.
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14
You can start to pull the beans out a couple at a time and drain on a plate with a paper towel to catch the extra oil.
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15
I gave them a little dash of Kosher salt after I loaded them on the plate.
