Simply Scratch · Sep 3, 2013

Baked Asiago Green Bean Fries + Spicy Tomato-Basil Ketchup

Today is our official first day of school. I have a middle school-er, 7th grade – WHAT? I swear I was just there myself! And a 4th grader… I could cry. But one good way to cope… these beans.

Oh yes. Yes. yes. YeS. YES!

I’m somewhat in love with these green bean fries, and equally if not more in love with the spicy, tomato-basil ketchup that I dunked them in. I don’t even like ketchup and I’m soooo incredibly obsessed with this!

There I was, alone while the girls were at a friend’s house… I had a couple pounds of fresh green beans that I picked up from my favorite market and nothing but time to kill. I had to do something with the green beans before they went bad, so I made them into fries. Naturally.

My daughter sparked this idea when earlier in the summer when I made grilled green beans and she said that they were “like the next french fry”. I thought, hmmm french fry… green beans… why yes, it can totally happen.

But like any french fry, you’re going to need something to dip them in. And only because I was using Asiago cheese in the breading for the beans, I thought it only natural to pop some basil in my ketchup.

Now let’s do this.

In the bowl of your food processor {a mini one works fab here} throw in a half cup of {rinsed and patted dry} basil leaves along with a clove of peeled fresh garlic.

Then I threw in a quarter teaspoon of red pepper flakes, up the amounts for an uber-spicy ketchup.

Then throw in a half cup of ketchup {homemade, not homemade… nobody judges}, kosher salt and coarse black pepper.

Then just secure the lid, and pulse until the garlic and basil are mixed throughout.

Boom. Spicy, tomato-basil ketchup. Tomato ketchup plus garlic plus basil plus red pepper flakes are a sure way to turn up the notch on regular old ketchup. Of course, making your own ketchup and then following the steps above will only make this fabulous ketchup… more fabulous.

Now… before you do anything green bean related you must trim off the stems. FYI two pounds of green beans = a lot of stem removal.

Let’s blanch, shall we? Since I had two l-b’s of beans and only needed one pound of them… I first blanched them. To do that bring a big pot, or deep 10-inch skillet filled with water to a boil.

Add a good pinch or two of kosher salt…

And drop in ALL of the beans.

Give the beans 3-4 minutes in the water, to par-cook those beauts.

Using tongs, grab a bunch-o-beans…

And plunge them into a nearby icy water bath. This will shock the beans, put a halt to cooking and lock in the bright green color.

Then using my trusty scale, I measured out a pound{ish}

And flash froze the rest of my beans… ya-know for the next time I’m craving these fries of course!

Now to flash freeze… it’s ridiculously simple. Wash, trim, blanch and pat-dry the beans and scatter them on a parchment lined, rimmed sheet pan. Pop them into the freezer for 25 minutes. Remove and store in a freezer-safe bag. So incredibly simple.

Now go get organized with your breading stations. Two whipped egg whites in one. 1 cup Asiago, 1 cup Panko breadcrumbs and black pepper in the other.


Dip a few green beans into the egg whites, let any excess drip off before…

You drop them in to the Asiago breading. Toss them all around and…

…start lining them up!

Bake in a 425 degree oven for 15-20 minutes. Do not turn or flip or the “breading” may tear away from the bean.

Let cool for 5 minutes before serving with that glorious basil-ketchup…

… and beer, or any midday nip if that’s your thing… so totally my thing.

Crispy, cheesy, tomato-basil-y heaven. I’m pretty sure I just died when I snacked on {all} these.

I’m serious.

PROMISE ME you’ll make the ketchup… you’re life will be forever changed. Swear.

Oh and while you’re at it… make the bean fries, they’ll help you cope with summer ending and school beginning.

Baked Asiago Green Bean Fries Spicy Tomato-Basil Ketchup

Crispy Asiago coated baked green bean "fries" that you can dunk into a magnificent spicy tomato-basil ketchup.

Yield: 6 servings

Prep Time: 35 minutes

Cook Time: 15-20 minutes

Total Time: 1 hour approximately



1/2 cup Ketchup {homemade or organic/all-natural}

1/2 cup Basil Leaves {rinsed and patted dry}

1 clove Garlic, peeled

1/4 teaspoon Red Pepper Flakes

Salt and Coarse Black Pepper, to taste


1 pound trimmed Fresh Green Beans

2 Egg Whites, lightly beaten

1 cup Asiago Cheese, coarsely grated

1 cup Panko Bread Crumbs

A couple pinches of Coarse Black Pepper

Kosher Salt


For the Tomato-Basil Ketchup: In the bowl of a food processor {mini works perfectly!} add the basil leaves, garlic, pepper flakes, ketchup and s & p. Pulse until garlic is minced fine. Chill until ready to serve.

For the Green Bean Fries:

To Blanche: Rinse and then trim the stems off of a pound of green beans. Bring a pot of water to boil and season with a couple pinches of kosher salt. Drop in the pound of trimmed green beans for 3-4 minutes.

Meanwhile, prepare a large bowl with icy water. After the 3-4 minutes are up, remove the beans with tongs and plunge into the icy water. Remove and towel dry.

For your breading stations; in one shallow dish whisk two egg whites. In a separate bowl stir together the Asiago, Panko and black pepper.

Working in batches; toss the green beans in the egg whites, drain off the excess and toss them in the Asigao bread crumb mixture.

Place the breaded green beans on a parchment or Silpat lined sheet pan.

Bake in a preheated 425 degree oven for 15-20 minutes. Do not turn or toss, just watch closely so the green bean fries do not burn.

Remove and sprinkle lightly with kosher salt and serve with tomato-basil ketchup.

View original
  • Love
  • Save
    7 loves
    Forgot Password?
    Add a blog to Bloglovin’
    Enter the full blog address (e.g.
    We're working on your request. This will take just a minute...