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Categories:
ranch dressing cucumber horseradish milk white vinegar wasabi powder cayenne pepper kosher salt chicken broth green beans egg milk flour breadcrumbs onion powder teaspoon cayenne pepper salt peanut
Viewed: 64 - Published at: 9 years agoIngredients
- 1/2 cup ranch dressing
- 1/2 cup peeled, seeded,chopped cucumber
- 1 tablespoon horseradish, drained
- 1 tablespoon milk
- 1 teaspoon distilled white vinegar
- 2 teaspoons wasabi powder (found in the spice aisle or with the Asian foods)
- Pinch of cayenne pepper
- Kosher salt
- 2 cups low-sodium chicken broth
- 1/2 pound green beans, trimmed
- 1 large egg
- 1/2 cup milk
- 1 cup instant flour (such as Wondra)
- 1 cup breadcrumbs
- 1/4 teaspoon onion powder teaspoon garlic powder
- Pinch of cayenne pepper
- Kosh er salt and freshly ground black pepper
- Peanut or vegetable oil, for frying
Method
- Make the dip: Puree the dressing, cucumber, horseradish, milk, vinegar, wasabi powder, cayenne pepper, and salt to taste in a blender until smooth.
- Cover and refrigerate until ready to serve.
- Prepare the beans: Fill a large bowl with ice water.
- Bring the 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 ice water to stop the cooking.
- Let cool in the water, then drain and pat dry.
- Whisk the egg and milk in a shallow bowl.
- Put 1/2 cup flour in another shallow bowl.
- Combine the breadcrumbs, the remaining 1/2 cup flour, the onion powder, garlic powder, cayenne, and salt and pepper to taste in another bowl.
- 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, dredge in the breadcrumb mixture and lay on the prepared baking sheet.
- Freeze until the coating is set, about 30 minutes.
- Heat 3 inches oil in a deep pot over medium heat until a deep-fry thermometer registers 350 degrees F. Fry the green beans in batches until golden brown, 1 to 2 minutes.
- Transfer the beans with tongs or a skimmer to a rack or paper towels to drain.
- Serve with the dip.
- Photograph by Yunhee Kim
