Panko Green Beans with Cucumber Dill Dip (4 different ways)


A recent girl’s night at work led us to the British Beer Company, where they have more vegetarian options then I expected.  They also had some yummy panko fried green beans, that I figured would be a cinch to make.

Apparently, I’m not one for assumptions, because they were an absolute pain in the ass to make.

I attempted both a vegetarian and vegan version, and then decided to test out whether it was easier to pan fry them or bake them in the oven.  None of these variations were simpler than the other, and while the end results of all of them were sumptuous, it took a lot more effort than I anticipated.

However, I did find that the vegan, baked option was the least strenuous and overall the healthiest choice-make them all and see which works best for you!



1 lb green beans, trimmed and washed (I used 1/2 lb for the frying option and 1/2 lb for the baked)

2 cups panko breadcrumbs (you may need to add more, as the eggs and “eggs” start to make the breadcrumbs clump together)

1/2 cup whole wheat flour

1 egg, beaten (NOT for the vegan option)

1/2 cup coconut milk (also NOT for vegan option)

1/2 cup “egg” (for vegan option only)

1/2 cup olive oil (FRYING option only)

2 tbsp olive oil (BAKING option only)

Salt and pepper to taste


  • In a large frying pan, heat 1/2 cup olive oil over medium heat
  • Add salt and pepper to flour and place in a small bowl
  • Dredge 1/2 lb of beans through flour, and then dip into egg/milk mixture OR the “eggs”
  • Then coat with panko crumbs and put into oil
  • Cook on both sides for about 4 minutes each or until golden brown and crispy


  • Preheat oven to 425 degrees
  • Coat a baking sheet with 2 tbsp olive oil
  • Dredge 1/2 lb of beans through flour, and then dip into egg/milk mixture OR the “eggs”
  • Coat with panko crumbs and place on baking sheet
  • Bake for 16 minutes, turning them over half way through


1 large cucumber, deseeded and chopped

1/2 cup organic Greek yogurt

1/3 cup red onion, minced

2 tbsp dill, chopped

1 tbsp lemon juice

2 cloves garlic, minced

1/8 tsp salt

1/8 tsp black pepper

  • Place cucumber pieces in a strainer, then sprinkle with salt.  Set aside to dry and absorb moisture for 20 minutes
  • After 20 minutes, add yogurt, cucumbers, lemon juice, garlic and black pepper in a food processor and blend until well mixed
  • Remove processor and mix together with red onion and dill



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