It’s the beginning of football season. I am not thrilled.
But this year, I’m going to take a glass-half-full approach.
When I think ‘football snack’, the words decadent, greasy and fried come to mind.
As does indigestion.
And while the green beans are still in season (they are cheap as hell right now), they’re an ideal candidate for a football snack makeover.
Look a those little cuties. So damn cute I wanna eat ’em.
Which I will.
A half pound of beans, roughly 30 or so, will make one baking sheet worth of goodies.
When coating anything in batter or crumbs, to avoid a total sticky catastrophe, keep one hand ‘wet’ and one hand ‘dry’. In this case I used my left to coat the beans in egg and drop the bean in the crumbs. With my right I covered the bean in crumbs and rolled it around before transferring to the baking sheet.
It’s crucial to eat them hot and fresh out of the oven. The crispy factor is key, obviously.