Fried Green Beans

Southern and fried go together like peas and carrots. Like Johnny and June. Like bad hair on a humid day. You get it. They go together. That's why this recipe received the employee vote for Southern Valley favorite. I mean, it's not like we have a double deep fryer in our office kitchen or anything. (ahem) We just whipped these puppies up and passed 'em around. A nice change of pace to your traditional green bean.



3 cups self-rising flour, divided

2 tsp. salt, divided

2 tsp. garlic powder, divided

1/2 tsp. black pepper

1/2 tsp. cayenne pepper

1 tsp. white vinegar

1 egg

1 Tbsp. vegetable oil

1 lb Southern Valley Green Beans



In a medium bowl, combine 1 1/2 cups flour, 1 tsp salt, 1 tsp garlic powder, 1/2 tsp black pepper, and cayenne pepper.

In a small bowl, combine egg, 1/2 cup water, 1 Tbsp. vegetable oil, and vinegar.

Mix wet ingredients into dry ingredients until a thick batter (consistency of pancake batter) is formed. Add more water if needed. 

In a separate bowl, combine 1 1/2 cups flour, 1 tsp salt, and 1 tsp garlic powder. 

Drop green beans into the batter and then dredge in the remaining bowl of flour until completely coated. 

Heat oil to 375 F in a Dutch oven or a deep fryer. Fry beans in batches for 4-5 minutes or until golden brown. 

Salt when finished and serve with your favorite dipping sauce. 


Serves: 6-8

Fried Green Beans

Katie Murray

Katie grew up in the farming community of South Georgia and attended Abraham Baldwin Agricultural College and the University of Georgia where she received her Bachelor's in Agricultural Education. After graduating from North Carolina State University with her Master's in Agricultural Education, she spent two years working as an agricultural consultant in rural Africa. In the summer of 2014, Katie returned to her hometown of Moultrie, GA and is the Director of Communications and Marketing for Southern Valley Fruit & Vegetable, Inc.

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