T.G.I. Friday's Green Bean Fries
A great party snack as well as a side dish!
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 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
Instructions
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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.
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Place the beans in the broth. Bring to a boil and cook 15 minutes, then place in cold water to stop the cooking process.
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Mix the beaten egg with the milk in a shallow bowl.
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Measure 1 cup of flour into another shallow bowl.
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Combine the bread crumbs, 3/4 teaspoons salt, black pepper, onion powder, and garlic powder into a third bowl.
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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.
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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.
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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.
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Fry until golden brown, about 1 1/2 minutes.
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Drain on paper towels.
Recipe Notes
To serve, place on a large platter and serve with the wasabi cucumber ranch dip.