Paula Deen really is the cutest thing on earth – and definitely from the south. If it’s good for you, she’ll drop it in buttermilk, dredge it in flour, and deep fry it for you (side of mayo optional).
I don’t mind fried foods – we eat so very little of it that the occasional dish probably isn’t that harmful. When I whipped up a batch of Paula’s Green Bean Bundles for Thanksgiving last year, I knew I’d found something special. It was green and both my husband and father liked it (granted, it was fried). And, if by some chance I hadn’t gotten the hint between the “ooohs” and “aaahs,” it was quickly hammered home when my dad, mom, and husband all asked if I’d make them for Easter dinner.
Fried Green Bean Bundles, adapted from Paula’s Home Cooking
1/2 pound fresh green beans
3-4 green onions, cut into 8 strips
good shake of Tony Cachere’s
salt and pepper
1 cup all-purpose flour
1/2 cup buttermilk
Vegetable oil, for frying
Heat oil to 350 in a deep frying pan or dutch oven.
Blanch the green onion strips – bring a small pot of water to boil and cook the green onions for 2-3 minutes, until ribbon-like. Drop into a bowl of ice water until cool.
Place the flour (seasoned with Tony’s, salt, and pepper) and buttermilk into separate dishes for dredging.
Bundle 5 green beans by tying in the center with a green onion strip – sip on a good Riesling if you have to and take a deep breath: you will not get a tight bundle because the green onions will snap if you pull too hard. Pull the ends of the onions snugly around the green beans, don’t fret if they don’t feel that tight, and dip into the buttermilk and dredge in the flour, coating well (this will help hold the bundles together). Fry the bundles in hot oil until golden brown, flipping once. Drain on paper towels and serve hot.
Makes 8 bundles.