Breaded Green Beans
6 servings
45 minutes
Breaded green beans are a refined and crispy treat of Russian cuisine, where fresh young beans are transformed into a golden delight. Their tender texture pairs with a crunchy coating of flour and eggs, giving the dish an appetizing contrast. Historically, such dishes were popular in rural areas where seasonal vegetables were valued. Dipping them in a fragrant sauce made from Borodinsky bread, garlic, parsley, and white wine vinegar gives the dish a rich flavor with a slight tang and spicy notes. Breaded green beans are perfect as an appetizer or side dish to meat and fish dishes; they can be served as an independent treat to surprise guests with an unusual yet simple and accessible recipe.
1
The beans should be so young that no fibers are visible on the pods. Boil them in salted boiling water for 8-12 minutes until they are soft. Drain and set aside.
- Salt: to taste
- Green (broad/fava) beans: 600 g
2
Heat oil in a deep pan to 180–190 degrees. Crack eggs into a wide plate and sift flour into another plate. Take a pod, dip it in flour, then in eggs, and then into the oil, cooking until the beans turn golden. Drain and place in a deep serving dish.
- Sunflower oil: 500 ml
- Chicken egg: 2 pieces
- Wheat flour: 50 g
3
Toast the bread, then grind it with garlic and parsley in a mortar, add vinegar and 275 ml of oil (the one used for frying the beans), mix well and pour over the beans. Cover the bowl and let it sit for 15 minutes before serving.
- Borodino rye bread: 2 pieces
- Garlic: 1 clove
- Parsley: 4 stems
- White wine vinegar: 3 tablespoons
- Sunflower oil: 500 ml
