T.G.I. Friday’s Green Bean Fries are coated with yummy breadcrumbs, fried till golden brown, and served with creamy wasabi dipping sauce.
Are you hungry yet?
These are delicious. Next time you want to wow someone make these as an appetizer.
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A great party snack as well as a side dish!
- 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
- 1 egg beaten
- 1 cup milk
- 4 cups vegetable broth or 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
- 1/9 teaspoon garlic powder
- vegetable shortening for frying or vegetable oil
Combine the dip ingredients in a blender. Blend until smooth. Place in a bowl; cover and chill until ready to use. The dip will thicken as it chills.
Place the beans in the broth. Bring to a boil and cook 15 minutes, then place in cold water to stop the cooking process.
Mix the beaten egg with the milk in a shallow bowl.
Measure 1 cup of flour into another shallow bowl.
Combine the 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 a 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!
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Recipe based on one by Sharon123
Photo by Crimthann