There was a time when folks would line up on an hot August day and stand in lines for fried dough, vegetables, steak, corn on the cob and iced drinks. It was a glorious time. It was a 3 week long event known as the Indiana State Fair. I attended this fair for 30+ years and I long for the sights, rides and the smells.
This year, things are different. There will be no fair. There will be no rides on the Midway. There will no giant ears of corn dipped in butter. No cotton candy. So what does one do when the craving hits for fair eats in the middle of a pandemic? You indulge at home. I teamed up with Indy Monthly and shared my recipes for Fried Green Beans with ranch. for the #INStateFairAtHome series. Several Indy natives will be sharing their takes on the things we love most about the fair. For me- its the fried veggies and ranch. We’ve talked a lot about my love for ranch dressing.
You can read the interview here
Recipes below:
(image Suzanne Krowiak for Indy Monthly)
Fried Green Beans with Ranch Dressing
Ingredients:
Ranch Dressing
- ¾ cup chilled buttermilk
- ½ cup mayonnaise (I prefer Duke’s)
- ½ cup sour cream
- 1 small squeeze of fresh lemon juice
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
- 1 tablespoon fresh chopped chives
- 1 tablespoon fresh chopped parsley
- 1 teaspoon fresh chopped dill
- Pinch of salt (adjust to your liking)
- Fresh cracked pepper to taste
Fried Green Beans
- 1 pound fresh green beans
- 1 cup all-purpose flour
- 1 cup yellow corn meal
- 1 egg
- 1 ½ teaspoons salt, plus more for blanching
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- 2 cups vegetable or peanut oil
Instructions:
To make the Ranch Dressing:
- In a bowl, combine buttermilk, mayonnaise, and sour cream. Mix until smooth.
- Add lemon juice, salt, garlic powder, pepper, and herbs. Stir until thoroughly combined.
- Taste and adjust salt or pepper as needed.
- Cover and chill until ready to serve.
Notes:
- Dressing will keep in the refrigerator up to 4 days.
- To make blue cheese dressing, add 4 oz. of crumbled gorgonzola blue cheese and stir to combine.
- Add an extra kick with a dollop of hot sauce or sriracha. You won’t be disappointed.
To make the Fried Green Beans:
- Wash and trim beans.
- Combine flour, corn meal, 1 ½ teaspoons salt, pepper, paprika, and garlic powder in shallow dish.
- Bring large pot of water to boil and salt generously.
- Fill a large bowl with ice water until at least half full and set aside.
- Blanch green beans by dropping into boiling water for 2 to 3 minutes until bright green. Remove beans from pot and drop in bowl filled with ice water. This will stop the cooking process and cool the beans before frying. (This step can be done the day before.)
- Pour vegetable oil into medium saucepan and heat over a medium flame until it reaches 350 to 375 degrees (monitor with thermometer, if possible).
- While oil is heating, drain green beans from the ice water and pat dry.
- Lightly beat egg in shallow dish.
- Dip green beans in egg a few at a time, then dredge in dry ingredients until well coated.
- Carefully lower beans into hot oil and fry until golden brown, 2 to 4 minutes. Drain on paper towels. Repeat with the rest of the beans.
- Serve fried beans with ranch dressing immediately.
