Green Bean Fries with Cucumber Wasabi Dip

Directions

Ingredients :

½ cup ranch dressing

¼ cup peeled

seeded

and minced cucumber

1 tablespoon whole milk

1 ½ teaspoons prepared horseradish

1 teaspoon white vinegar

1 teaspoon Japanese wasabi powder

⅛ teaspoon salt

1 pinch cayenne pepper

or more to taste

2 cups water

2 cups chicken broth

8 ounces fresh green beans

trimmed

1 egg

beaten

1 tablespoon whole milk

or more as needed

½ cup plain bread crumbs

½ cup crushed French-fried onions

¾ teaspoon salt

½ teaspoon onion powder

¼ teaspoon ground black pepper

¼ teaspoon garlic powder

1 cup all-purpose flour

8 cups vegetable oil for frying

Methods :

Blend ranch dressing, cucumber, 1 tablespoon milk, horseradish, vinegar, wasabi powder, 1/8 teaspoon salt, and cayenne pepper together in a food processor until dip is smooth. Transfer dip to a bowl, cover, and refrigerate until chilled, at least 30 minutes.

Bring water and chicken broth to a boil; add green beans and cook until slightly tender, about 10 minutes. Drain.

Whisk egg and 1 tablespoon milk together in a bowl. Combine bread crumbs, French-fried onions, 3/4 teaspoon salt, onion powder, black pepper, and garlic powder together in a separate bowl. Place flour in a third bowl.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Press green beans in flour until evenly coated. Dip coated green beans in egg-milk mixture, allowing excess liquid to drip back into bowl. Transfer green beans to bread crumbs mixture and press to coat, shaking off excess. Arrange coated beans in 1 layer on a plate or in a colander.

Working in batches, fry coated green beans in the hot oil until crisp, about 1 minute 30 seconds. Transfer green bean fries to a paper towel-lined colander using a slotted spoon. Serve green bean fries with dip.