Photo of Crispy green bean 'fries' by WW

Crispy green bean 'fries'

Points® value
Total Time
30 min
10 min
20 min
Inspired by Japanese tempura, these beans have a crispy polenta coating.


Polenta, Dry

75 g

Garlic granules

2 teaspoon(s)

Green Beans

200 g

Egg, whole, raw

1 medium, raw

Calorie controlled cooking spray

4 spray(s)


200 g

Tomato Purèe

2 tablespoon(s), level

Chilli, green or red

1 individual, deseeded and finely chopped

Balsamic vinegar

1 tablespoon(s)


  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. To make the sauce, put all the sauce ingredients in a small pan over a medium heat and bring to a boil. Reduce the heat to low, then cover and simmer for 5 minutes. Remove from the heat and set aside to cool.
  2. Mix the polenta with the garlic granules and season to taste. Pour the egg onto a dinner plate and put the polenta mixture on another. Put half of the green beans in the egg to coat, drain any excess, then toss in the polenta – it doesn’t matter if the coating is a bit patchy. Mist a large baking sheet with cooking spray, then spread out the beans on it. Repeat with the remaining beans.
  3. Mist the tops of the beans with more cooking spray and bake for 10 minutes, then turn and bake for 2-5 minutes until the coating is crisp and golden.
  4. Serve the beans straight away with the dipping sauce.