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Nutrition Facts
Serving Size 85 g
(Approx. 6 Servings)
Amount Per Serving
Calories 120 Calories From Fat 8014
% Daily Value*
Total Fat 9 g 1%
Saturated Fat 0 g 0%
Trans Fat 8.0 g
Cholesterol 0 mg 0%
Sodium 700 mg 29%
Total Carbohydrate 8 g 3%
Dietary Fiber 4 g 16%
Sugars 1 g
Protein 1 g
Vitamin A 8% Iron 2%
Vitamin C 40% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Buttermilk Fried Pickled Green Beans
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 1/2 cup(s) vegetable oil, plus more as needed for frying
1 jar of Byers' Best Hot Pickled Green Beans
2 1/2 cup(s) H-E-B Low Fat Buttermilk, divided use
1 1/2 cup(s) all purpose flour, plus more as needed for dredging
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Instructions

1
Using any deep pot, add oil and heat to 350ºF. Keep a thermometer nearby to monitor temperature and adjust heat as needed.
2
Drain green beans then rinse quickly under cold water. Dry thoroughly then place in a bowl with half the buttermilk. Soak 10 minutes.
3
Place flour and remaining buttermilk into two separate shallow dishes for dredging.
4
Take a few of the green beans at a time, shake off excess buttermilk and roll in flour to completely coat each bean.
5
Double dredge green beans by dipping back in buttermilk then rolling in flour again.
6
Fry in small batches to ensure even cooking. Have a lid for the pan handy in case oil pops. Fry until just golden then remove to a plate lined with paper towels or a rack.
7
Repeat process with remaining green beans. Allow to cool slightly before serving with your favorite dipping sauces.

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