Vegetables are a lovely addition to any antipasto plate and these crispy green beans are delicious.
250 grams green beans, stem end trimmed
1 cup panko breadcrumbs
½ cup freshly grated Parmesan
finely grated zest 1 lemon
1 teaspoon Tuscan seasoning (I used Mrs Rogers brand)
sea salt and freshly ground pepper
2 egg whites
vegetable oil for cooking
½ cup mayonnaise
1-2 cloves garlic, crushed
Preheat the oven to 180°C.
Combine the breadcrumbs, Parmesan, lemon zest and the Tuscan seasoning on a large plate.
Season with salt and pepper.
Whisk the egg whites in a wide shallow dish until frothy.
Working with 3-4 beans at a time, coat the beans in the egg white then place in crumbs and gently turn to coat. Place carefully on a flat tray.
Heat ½ cm of oil in a large sauté pan and cook the beans for 1 minute each side until golden and just tender. Drain on kitchen towels.
To serve: Combine the mayonnaise and garlic in a bowl. Place the beans on a platter and serve while still crisp.