Ingredients: |
Ingredients: FOR THE BEANS:
2 c. chicken broth, low salt
1/2 lb. fresh green beans, trimmed
1 large egg
1/2 c. milk
1 c. Instant flour (like Wondra)
1 c. breadcrumbs
1/4 tsp. onion powder
1/8 tsp. garlic powder
1 pinch cayenne pepper
Kosher salt and black pepper
Peanut or vegetable oil for frying
FOR THE DIP:
1/2 c. Ranch dressing
1/2 c. cucumber, peeled, seeded, and chopped
1 T. horseradish, drained
1 T. milk
1 tsp. distilled white vinegar
2 tsp. wasabi powder
1 pinch cayenne pepper
Kosher salt to taste
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Directions: |
Directions:1. Prepare the dip first - Purée in blender until smooth, the ranch dressing, cucumber, horseradish, milk, vinegar, wasabi powder, cayenne pepper, and salt to taste. Cover and refrigerate until ready to serve.
2. Prepare the beans - Fill large bowl with ice water. Bring the chicken 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 bowl of ice water to stop the cooking process, let cool in ice water, then drain and pat dry.
3. Whisk the egg and milk in a shallow bowl. In a second bowl, put 1/2 cup of the flour. In a third bowl, combine the remaining 1/2 cup of flour, bread crumbs, onion powder, garlic powder, black pepper, cayenne and salt to taste.
4. 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, then dredge in the bread crumb mixture and lay on the prepared baking sheet. Freeze until coating is set, about 30 minutes.
5. Heat 3 inches of oil in a deep pot over medium heat until a deep-fry thermometer registers 350º. Fry green beans in batches until golden brown, 1-2 minutes. Place beans on a rack lined with paper towels to drain. Serve with dip. |
This recipe for Copycat TGI Friday’s Green Bean Fries & Dip is from