Speed green-bean-eating contests, created by my ingenious sister-in-law Sarah, were a clever way to get my kids and their cousins to competitively eat their veggies while at the same time satisfying their mothers' desire for veggie consumption. There will be no need for contests with these fun “fries.” Just make sure to have plenty of the dipping sauce on hand
- Cook Time
- Prep Time
- 8-10 ServingsServings
- 4 large eggs, whisked well
- 1¾ cup panko breadcrumbs
- 1 pound green beans, stem ends sliced off
- 1 bunch (20-28 spears) medium-thick asparagus, bottom 2 inches cut off
- nonstick cooking spray
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon finely chopped dill or Israeli pickles
- 2 teaspoons pickle juice from jar or can of pickles
- Preheat oven to 425°F.
- Set up a 2-part breading station. Place the whisked eggs in one part and the panko in the second part.
- Working with a small handful of green beans at a time, dip into the eggs and then into the panko, patting to adhere the panko to the vegetables. Place in a single layer, with space between the coated “fries,” on 1-2 jellyroll pans. Repeat with remaining green beans and the asparagus. Using a sweeping motion, spray nonstick cooking spray over the green beans and asparagus. Bake, uncovered, for 12 minutes, until crisp and light golden brown.
- In the meantime, prepare the dipping sauce: In a medium bowl, whisk the mayonnaise, mustard, chopped pickle, and pickle juice.
- Serve the “fries” with the dipping sauce.