Recipe by Michal Frischman

Green Bean Fries with Dipping Sauce

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Parve Parve
Easy Easy
6 Servings
30 Minutes

Urbana in Boro Park has long changed the French-fry game with its delicious battered and deep-fried green bean fries. I wanted something that delivers the same level of satisfaction, without any of the frying. Let’s be honest, it ain’t Urbana, but I wouldn’t be mad at being a strong second best.


Green Bean Fries

  • 1 pound (450 grams) fresh green beans

  • 1/2 cup Gefen Mayonnaise

  • 1/2 teaspoon onion salt (use Trader Joe’s, or see note)

  • 1/2 teaspoon pareve chicken soup mix or onion soup mix

  • 1 cup fine panko crumbs

Dipping Sauce

  • 1/2 cup Gefen Mayonnaise

  • 2 tablespoons sweet chili sauce

  • 1 teaspoon onion salt


Prepare the Green Beans and Sauce


Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius).


Mix mayonnaise, onion salt, and chicken soup mix. Put into a large ziplock bag. Trim and wash beans and add to bag. Shake well until fully coated.


Place panko crumbs on a plate. Dip each green bean into panko, then transfer to two Gefen Parchment-lined baking sheets. Bake for 15 minutes.


Mix all dip ingredients and serve alongside the fries.


If you can’t get Trader Joe’s onion salt, you can use the following: (reprinted from our Pesach issue): 1 0.2-ounce (5.6-gram) container dried chives (1/2 cup by volume), 1 2.3-ounce (56-gram) container minced onion (1/2 cup by volume), 1 3-ounce (85-gram) container granulated onion powder (1/2 cup by volume), 1/2 3.5-ounce (100-gram) container minced garlic (1/4 cup by volume), and 1/4 cup salt. Mix together and store in an airtight container.


Food and Prop Styling by Renee Muller
Photography by Chavi Feldman

Green Bean Fries with Dipping Sauce

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