Green Bean Fries Ingredients For the Dip: 1/2 cup ranch dressing 1/2 cup peeled, seeded, chopped cucumber 1 tablespoon horseradish, drained 1 tablespoon milk 1 teaspoon distilled white vinegar 2 teaspoons wasabi powder (found in the spice aisle or with the Asian foods) Pinch of cayenne pepper Kosher salt For the Beans: 2 cups low-sodium chicken broth 1/2 pound green beans, trimmed 1 large egg 1/2 cup milk 1 cup instant flour (such as Wondra ) 1 cup breadcrumbs 1/4 teaspoon onion powder teaspoon garlic powder Pinch of cayenne pepper Kosher salt and freshly ground black pepper Peanut or vegetable oil, for frying Directions Make the dip: Puree the dressing, cucumber, horseradish, milk, vinegar, wasabi powder, cayenne pepper, and salt to taste in a blender until smooth. Cover and refrigerate until ready to serve. Prepare the beans: Fill a large bowl with ice water. Bring the broth to a boil in a saucepan over high heat. Add the green beans and cook until tender, about 5 minutes. Remove the beans with a slotted spoon and transfer to the ice water to stop the cooking. Let cool in the water, then drain and pat dry. Whisk the egg and milk in a shallow bowl. Put 1/2 cup flour in another shallow bowl. Combine the breadcrumbs, the remaining 1/2 cup flour, the onion powder, garlic powder, cayenne, and salt and pepper to taste in another bowl. Line a baking sheet with parchment paper. Toss the green beans in the flour and shake off the excess. One at a time, dip the beans in the egg mixture, dredge in the breadcrumb mixture and lay on the prepared baking sheet. Freeze until the coating is set, about 30 minutes. Heat 3 inches oil in a deep pot over medium heat until a deep-fry thermometer registers 350 degrees F. Fry the green beans in batches until golden brown, 1 to 2 minutes. Transfer the beans with tongs or a skimmer to a rack or paper towels to drain. Serve with the dip.
Posted on: Sun, 01 Sep 2013 14:02:12 +0000
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