Almost-Famous Green Bean Fries

Photo by Pat C.
Adapted from foodnetwork.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodnetwork.com

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.

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