Buttermilk Fried Green Beans

Buttermilk fried green beans

The Spruce

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
215 Calories
4g Fat
38g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 215
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 2mg 1%
Sodium 1202mg 52%
Total Carbohydrate 38g 14%
Dietary Fiber 9g 32%
Protein 8g
Calcium 194mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These buttermilk fried green beans are inspired by a fabulous appetizer I once had at Magnolia Pub in San Francisco. The pub served them with a few sweet cherry tomatoes alongside as a tart and bracing accompaniment, and if you have some cherry tomatoes on hand, they're an excellent, albeit optional, addition.

Fellow food writer and crispy-treat lover Juliet Glass masterminded the method used here: a dip in buttermilk and then a dredge in spiced-up flour, just like the best fried chicken. The quick dip in hot oil keeps the coating crisp and brings out a remarkable sweetness in the green beans.


  • 1 pound green beans
  • 1/2 cup buttermilk
  • 2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 teaspoons baking powder
  • 2 teaspoons salt (plus more for sprinkling; fine sea salt preferred)
  • Optional: 1/4 teaspoon cayenne (optional but delicious)
  • Oil (for frying)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for fried green beans
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  2. Rinse and thoroughly dry the green beans. Trim off any tough ends and, if you happen to have beans that are true string beans with tough strings down their sides, be sure to pull those off.

    Dry green beans
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  3. Put the beans in a medium bowl, pour in the buttermilk, and toss the beans with the buttermilk to coat them evenly.

    Put beans in a bowl
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  4. Combine the flour, cornmeal, baking powder, salt, and cayenne in a large bowl or resealable plastic bag.

    Combine flour, cornmeal, and baking powder
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  5. Drain the green beans (or simply lift them out of the buttermilk) and toss them in the flour mixture to coat them thoroughly.

    Drain the green beans
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  6. Bring about 1/2-inch of oil in a wide, heavy pot to 350 F to 375 F over high heat. Adjust the heat to maintain that temperature range. (Use a thermometer, or test the temperature with one of the green beans: the oil should sizzle around the bean immediately, but not violently (no splattering!) Another option is to use the handle of a wooden spoon: the oil should sizzle up around it immediately, but not violently.

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  7. Shake any excess flour mixture off the beans as you add them to the hot oil.

    Shake excess flour off
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  8. Only add as many as can fit in a roomy single layer in the oil so they have room to move around and be surrounded by the oil (and so many aren't added that they significantly lower the temperature of the oil!). You will likely need to work in batches.

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  9. Fry the beans until they're golden to medium brown and the beans are tender - about 3 minutes.

    Fry the beans
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  10. Use tongs or a slotted spoon to transfer the beans to a cooling rack set over paper towels.

    Use tongues
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  11. Sprinkle them with salt and serve hot.

    Fried green beans
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  12. Repeat the process with any remaining beans.