1. Preheat oven to 400°F. Coat a baking sheet with nonstick cooking spray. In a shallow plate combine panko, Parmesan, and salt and pepper to taste. Place flour in a large resealable plastic bag. Whisk eggs in another shallow plate.
2. Working in batches, place several green beans in bag with flour; seal bag and shake to coat. Place coated green beans in eggs, rolling to coat. Then place in panko mixture, rolling to coat evenly. Place coated green beans on baking sheet. Repeat with remaining green beans.
3. Bake 20 minutes or until crispy and golden, turning once.
4. Meanwhile, for the dip, in a medium bowl combine adobo sauce and yogurt. Transfer green bean fries to a serving dish, and serve with dip.
* Use caution when handling hot peppers. Wear disposable gloves or wash hands in hot, soapy water afterward.
- 3 g Fat
- 1 g Saturated Fat
- 75 mg Cholesterol
- 170 mg Sodium
- 10 g Carbohydrate
- 2 g Fiber
- 9 g Protein
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Nutritional Information
- 3 g Fat
- 1 g Saturated Fat
- 75 mg Cholesterol
- 170 mg Sodium
- 10 g Carbohydrate
- 2 g Fiber
- 9 g Protein
Directions
1. Preheat oven to 400°F. Coat a baking sheet with nonstick cooking spray. In a shallow plate combine panko, Parmesan, and salt and pepper to taste. Place flour in a large resealable plastic bag. Whisk eggs in another shallow plate.
2. Working in batches, place several green beans in bag with flour; seal bag and shake to coat. Place coated green beans in eggs, rolling to coat. Then place in panko mixture, rolling to coat evenly. Place coated green beans on baking sheet. Repeat with remaining green beans.
3. Bake 20 minutes or until crispy and golden, turning once.
4. Meanwhile, for the dip, in a medium bowl combine adobo sauce and yogurt. Transfer green bean fries to a serving dish, and serve with dip.
* Use caution when handling hot peppers. Wear disposable gloves or wash hands in hot, soapy water afterward.