Spain on a Fork > All Recipes > Tapas > The BEST Fried Green Beans of Your Life | Spanish-Style with Aioli
All Recipes, Tapas / June 3, 2024

The BEST Fried Green Beans of Your Life | Spanish-Style with Aioli

These Spanish-Style Fried Green Beans, known as Judias Verdes a la Romana, are possibly the best fried green beans ever. We’re talking simple yet delicious flavors, easy to make and all done in just 30 minutes. Serve them as a tapas appetizer or even as a side dish.

Fried Green Beans
To make this recipe, I used fresh green beans. You can also use frozen green beans if you like. Just make sure to fully thaw out and pat completely dry beforehand. However, I do recommend using fresh green beans here, as they will have a firmer texture in the end.

Fried Green Beans
I served these fried green beans next to a very simple garlic mayo aioli. Made with just mayonnaise, garlic, parsley, lemon juice and olive oil. You can mix it up and add some spice to the aioli, such as hot smoked paprika or even chili powder. Greek yogurt can also be used instead of mayonnaise.

Fried Green Beans

TIPS & TRICKS to Make this Recipe: Important to boil the green beans (if using fresh) for just 3 to 4 minutes. If you boil them any longer, they will get limp and might have a mushy texture.

Fried Green Beans

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Spanish-Style Fried Green Beans

Spanish-Style Fried Green Beans | Judias Verdes a la Romana

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 401 kcal
Author Albert Bevia @ Spain on a Fork


  • 1/4 cup extra virgin olive oil 60 grams
  • 1 lbs fresh green beans 450 grams
  • 2 cage-free organic eggs
  • 1 cup all purpose flour 120 grams
  • 2 tbsp chopped fresh parsley
  • sea salt & black pepper


  • 1/2 cup low fat mayonnaise 120 grams
  • 2 cloves garlic
  • 1 tbsp chopped fresh parsley 4 grams
  • 1 tsp lemon juice 5 ml
  • 1 tbsp extra virgin olive oil 15 ml
  • sea salt & black pepper


  1. Fill a stock pot half ways with water, season generously with sea salt and heat with a high heat

  2. In the meantime, add the green beans into a colander and rinse under water

  3. Once the water comes to a boil in the stock pot, add in the green beans, boil for 3 to 4 minutes or until just tender, then drain into a colander and shake off any excess water, set aside

  4. Heat a large fry pan with a medium heat and add in the olive oil

  5. Crack the eggs into a shallow bowl, add in the chopped parsley and season with sea salt & black pepper, whisk together, add the flour into a large bowl

  6. Cut the ends off the green beans and add into the bowl with the flour, gently mix together until each green bean is coated in the flour, then coat each one in the egg wash and add into the hot fry pan, all in a single layer and evenly spaced out, fry in batches, go for 2 to 3 minutes per side or until golden fried all around, add into a dish with paper towels as you finish

  7. Once all the green beans have been fried, make the garlic mayo aioli, add in the mayonnaise into a bowl, finely grate in the garlic, add in the parsley, lemon juice and olive oil, then season with a kiss of sea salt & black pepper, whisk together until you get a creamy sauce

  8. Add the aioli into a serving dish and decorate the fried green beans around it, serve at once, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts
Spanish-Style Fried Green Beans | Judias Verdes a la Romana
Amount Per Serving
Calories 401 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 4g25%
Trans Fat 0.02g
Polyunsaturated Fat 6g
Monounsaturated Fat 15g
Cholesterol 86mg29%
Sodium 273mg12%
Potassium 336mg10%
Carbohydrates 35g12%
Fiber 4g17%
Sugar 5g6%
Protein 8g16%
Vitamin A 1174IU23%
Vitamin C 19mg23%
Calcium 68mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Carol Erlbach

    How can I lower payment tassium and sodium? Sounds delicious. I love your recipes.

    05 . Jun . 2024
    • Spain on a Fork

      Just use less salt 🙂 Much love!

      05 . Jun . 2024

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