1 lb fresh green beans, trimmed

1 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

1 tsp salt

1 tsp black pepper

1 cup vegetable oil (for frying)

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Wash and trim the green beans.
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with salt and pepper.
Dip each green bean in flour, then in egg, and finally coat with the panko mixture.
Heat vegetable oil in a skillet over medium-high heat until shimmering.
Fry the coated green beans in batches for 3–4 minutes, until golden brown.
Transfer to paper towels to drain excess oil and sprinkle with extra salt if desired.

Add garlic powder, paprika, or cayenne to the panko for extra flavor.

Italian-style breadcrumbs can be used instead of panko.

Try with asparagus or zucchini strips for variation.

Best served fresh, but leftovers can be reheated in an oven or air fryer.

Use gluten-free flour and breadcrumbs for a gluten-free version.