Instructions
- 1.Arrange a rack in the middle of the oven and heat to 450°F. Line 1 large or 2 medium rimmed baking sheets with parchment paper; set aside.
- 2.Trim and rinse the green beans, letting them drip-dry in a strainer or colander so a bit of moisture is retained; set aside.
- 3.Whisk the flour with 1/2 teaspoon of the salt in a large bowl; set aside. Beat the vegan eggs and milk together in a second wide, shallow bowl; set aside.
- 4.Stir the panko and oil together in a third large, wide bowl until the panko has absorbed the oil. Stir in the cornmeal and the remaining 2 teaspoons salt.
- 5.Toss the green beans in the flour until they are evenly and lightly coated, then shake off excess flour in the colander or strainer.
- 6.Dip a handful of green beans into the egg to coat, then toss in the panko. Transfer to the baking sheet(s). Repeat until all the green beans are coated.
- 7.Bake until the green beans are crisp and golden-brown, 15 to 20 minutes. Serve immediately.
Recipe Reviews
No reviews for this Repice
Ingredients
- 1 pound green beans
- 3 tablespoons all-purpose flour
- 2 1/2 teaspoons kosher salt, divided
- 2 Tbsp ground flaxseed+ 6 Tbsp water i.e. 1 vegan egg
- 2 tablespoons milk
- 1 1/2 cups panko breadcrumbs
- 2 tablespoons olive oil
- 1 cup yellow cornmeal (not coarse-ground polenta)