Spanish-Style Fried Green Beans | Judias Verdes a la Romana

Ingredients

• 60 g (¼ cup)extra virgin olive oil
• 450 g (1 lb)fresh green beans
• 2cage-free organic eggs
• 120 g (1 cup)plain flour
• 2 tbspchopped fresh parsley
• to tastesea salt and black pepper
• 120 g (½ cup)low-fat mayonnaise
• 2 clovesgarlic
• 1 tbsp (4 g)chopped fresh parsley
• 1 tsp (5 ml)lemon juice
• 1 tbsp (15 ml)extra virgin olive oil
• to tastesea salt and black pepper

Instructions

1. 1

   Boil the water

   Half-fill a large stock pot with water, season it generously with sea salt and bring it to the boil over a high heat.

2. 2

   Rinse the beans

   While the water heats, put the green beans in a colander and rinse them under running water.

3. 3

   Blanch the beans

   When the water boils, add the beans and cook for 3–4 minutes, until just tender. Drain them in a colander, shake off excess water and set aside.

4. 4

   Heat the oil

   Set a large frying pan over a medium heat and add the olive oil.

5. 5

   Prepare the coating

   Crack the eggs into a shallow bowl, add the chopped parsley and season with sea salt and black pepper. Whisk together, then put the flour in a large bowl.

6. 6

   Coat and fry

   Trim the ends off the green beans and add them to the flour. Mix gently until coated, then dip each bean in the egg mixture and place it in the hot frying pan. Fry in batches, arranging the beans in a single layer with space between them. Cook for 2–3 minutes per side, until golden all over, then transfer to a dish lined with paper towels.

7. 7

   Make the aioli

   Once all the beans are fried, put the mayonnaise in a bowl. Finely grate in the garlic, then add the parsley, lemon juice and olive oil. Season with a little sea salt and black pepper, and whisk until creamy.

8. 8

   Serve straight away

   Spoon the aioli into a serving dish and arrange the fried green beans around it. Serve at once.

What are Spanish-style fried green beans?

Judías verdes a la romana are green beans prepared with a crisp coating and served as a snack or side. This version blanches the beans first, so they are tender inside before they are fried.

The parsley-seasoned egg coating and garlicky mayonnaise make a simple pairing: the beans are savoury and crisp, while the dip is creamy and bright with lemon.

Nutrition and macros by portion

The nutrition label shows one serving as written: 401 calories, 8g protein, 35g carbs, 26g fat.

The flour and beans provide most of the carbohydrates, while the frying oil and mayonnaise contribute much of the fat; the eggs and beans add some protein. Pair a serving with a lean protein and a fresh salad or extra vegetables to make a more balanced plate.

Why blanch the beans first?

Just tender: boiling the beans for 3–4 minutes gives them a head start without cooking them until soft. Drain and shake off as much water as possible so the coating can cling.

Getting an even coating

Flour first: coating the trimmed beans in flour helps the egg mixture stick. Mix gently so the beans stay whole and are covered on all sides.

Egg next: whisk the eggs with parsley, salt and pepper, then dip each floured bean before it goes into the pan. Work in batches rather than letting coated beans pile up.

Frying to a golden finish

Pan space: arrange the beans in one layer with a little room between them. Crowding the pan makes it harder to turn them evenly.

Doneness: fry for 2–3 minutes per side, checking for a golden coating all around. Move each batch to paper towels as it finishes.

A quick garlic mayonnaise

Grate the garlic finely so it blends smoothly into the mayonnaise, then whisk in parsley, lemon juice and olive oil. Season lightly, taste the sauce and serve it alongside the beans.

Serving ideas

Serve the beans while freshly fried, with the aioli in the middle for dipping. They also work as a side with grilled fish or chicken, or alongside a salad for a lighter meal.

Recipe notes & tips

• Trim the bean ends after blanching, as directed, before coating them.
• Let the beans drain well after boiling so excess water does not interfere with the flour coating.
• Use a shallow bowl for the egg mixture to make dipping easier.
• Keep the beans in a single layer and fry them in batches for more even browning.
• Serve the beans as soon as they are fried for the best crispness.

Variations

• Add smoked paprika: mix a little into the flour for a warm, savoury note.
• Use lemon zest: add finely grated zest to the aioli for extra citrus aroma.
• Make it spicier: season the aioli with a pinch of chilli flakes.
• Try a different herb: use chopped chives in place of some of the parsley.
• Serve with extra lemon: offer wedges alongside the beans for squeezing.

Common mistakes to avoid

• Overcooking the beans: stop boiling after 3–4 minutes, when they are just tender.
• Leaving the beans wet: drain and shake off excess water before coating them.
• Skipping the flour: coat the beans in flour before dipping them in egg so the coating has a base to cling to.
• Crowding the pan: fry in batches so the beans can brown evenly.
• Frying at the wrong heat: keep the pan over medium heat and check for a golden coating after 2–3 minutes per side.

How to store

Store leftover beans and aioli separately in covered containers in the fridge and use within 2 days. Reheat the beans in a hot oven or frying pan until warmed through; they will be less crisp than when freshly fried. Stir the aioli before serving.

Frequently asked questions