Servings: 4
Estimated WW Points: 2 Points per serving
Exact Points may vary depending on the flour and sauce brands you use.
Ingredients
- 12 oz fresh green beans, trimmed
- ½ cup all-purpose flour
- 2 tbsp cornstarch
- 1 large egg
- ⅓ cup cold sparkling water
- 2 green onions, very finely chopped
- 2 tbsp chopped fresh parsley or cilantro
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp salt
- ¼ tsp black pepper
- Nonstick cooking spray
For the Light Glaze
- 1 tbsp reduced-sodium soy sauce
- 1 tbsp sugar-free sweet chili sauce
- 1 tsp rice vinegar
- 1 tsp zero-calorie brown sugar substitute
- 1 tsp water
- Pinch of red pepper flakes, optional
Instructions
- Bring a pot of water to a boil and blanch the green beans for about 2 minutes.
- Drain immediately and pat them very dry. Any extra moisture will make the coating slide off.
- In a mixing bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.
- Add the egg and cold sparkling water and whisk just until a light batter forms.
- Fold in the green onions and chopped herbs.
- Add the green beans and toss until each one is lightly coated in batter.
- Preheat an air fryer to 390°F (200°C).
- Spray the basket generously with nonstick cooking spray and arrange the coated beans in a single layer.
- Spray the tops lightly and air fry for 8–10 minutes, turning halfway through, until golden and crisp. Cook in batches so they don’t steam.
- Meanwhile, combine the soy sauce, sweet chili sauce, vinegar, brown sugar substitute, water, and red pepper flakes in a small saucepan.
- Simmer for about 1 minute, just until slightly sticky.
- Toss the crispy green beans very lightly with the glaze right before serving. Don’t soak them—you just want enough to give them that shiny finish.
Nutrition Facts
Per serving, approximately:
- Calories: 110
- Protein: 4g
- Carbohydrates: 19g
- Fat: 2g
- Saturated Fat: 0.4g
- Fiber: 3g
- Sugar: 4g
- Sodium: 290mg
Estimated WW Points: 2 per serving
The biggest thing with these is keeping the batter cold and the green beans really dry. I made a batch once without drying them properly and the coating just slid right off in the air fryer. I also toss them with the sauce at the very last second so they stay crispy instead of turning soft.
