• 1 lb green beans
• 2 cups chicken broth
• 1 egg
• 1/2 cup milk
• 1 cup instant flour
• 1 cup breadcrumbs
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 pinch cayenne pepper
• Kosher salt and black pepper
• peanut or vegetable oil, for frying
• 1/2 cup ranch dressing
• 1/2 cucumber, peeled, chopped & seeded
• 1 TB spoon horseradish, drained
• 1 TB spoon milk
• 1 TB spoon distilled white vinegar
• 3 teaspoons wasabi powder
• 1 pinch cayenne pepper
• Kosher salt

• Puree the dressing, cucumber, horseradish, milk, vinegar, wasabi powder, cayenne pepper, and salt to taste in blender until smooth.
• Cover and refrigerate until ready to serve.
• Bring the broth to a boiling a saucepan over high heat.
• Add the green beans and cook until tender, about 5 minutes.
• Remove the beans and rinse with cold water.
• Whisk the egg and milk in a shallow bowl.
• Put 1/2 cup instant flour in a second shallow bowl.
• Combine breadcrumbs, the remaining 1/2 cup flour, the onion powder, garlic powder, cayenne and salt and pepper in the third shallow bowl.
• Line a baking sheet with parchment paper.
• Toss the green beans in the flour and shake of 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 1 inch oil in a deep pot over medium heat until a deep-fry thermometer registers 350 degrees F.
• Fry green beans in batches  for 2 minutes until golden brown.
• Transfer the beans with tongs or a skimmer to a rack or paper towels to drain.
• Serve with dip.

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