- 4
Ingredients
- Wasabi Cucumber Ranch Dip:
- 1/2 cup bottled ranch dressing (Hidden Valley is best)
- 1/4 cup cucumber, peeled, seeded, minced
- 1 tablespoon milk
- 1 1/2 teaspoons prepared horseradish
- 1 teaspoon cider vinegar
- 1 teaspoon wasabi powder
- 1/8 teaspoon salt
- 1 pinch cayenne pepper
- Green Beans:
- 1 egg, beaten
- 1 cup milk
- 4 cups vegetable broth or 4 cups chicken broth
- 6 -8 ounces fresh green beans
- 1 cup flour
- 1 cup plain breadcrumbs or 1 cup seasoned dry bread crumb
- 3/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/8 teaspoon garlic powder
- vegetable shortening, for frying or vegetable oil
Preparation
Step 1
To make the Dip:
Combine dip ingredients in blender. Blend until smooth. Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.
Place beans in the broth. Bring to a boil and cook 15 minutes, then place in cold water to stop cooking process. Mix beaten egg with milk in a shallow bowl. Measure 1 cup of flour into another shallow bowl.
Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.
Take a handful of beans out of the water and shake off excess liquid. Coat the beans with the flour, shaking to remove excess flour. Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture. Place the beans on a plate until all are coated.
Heat the shortening or oil to 350°F in a heavy skillet(or use deep fryer). Use enough to cover the beans, about 1 1/2 inches. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels. To serve, place on a large platter and serve with the wasabi cucumber ranch dip. Enjoy!