Almost-Famous Green Bean Fries
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
43
Spice
52
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Ranch Dressing1 tbsp
Horseradish (drained)1 cup
Milk1 tsp
Distilled White Vinegar2 cups
Chicken Broth (low-sodium)450 g
Green Bean (trimmed)1 large
Egg1 cup
Breadcrumbs1
PeanutDirections:
1
Make the dip: Puree the dressing, cucumber, horseradish, milk, vinegar, wasabi powder, cayenne pepper, and salt to taste in a blender until smooth
2
Cover and refrigerate until ready to serve
3
Prepare the beans: Fill a large bowl with ice water
4
Bring the broth to a boil in a saucepan over high heat
5
Add the green beans and cook until tender, about 5 minutes
6
Remove the beans with a slotted spoon and transfer to the ice water to stop the cooking
7
Let cool in the water, then drain and pat dry
8
Whisk the egg and milk in a shallow bowl
9
Put 1/2 cup flour in another shallow bowl
10
Combine the breadcrumbs, the remaining 1/2 cup flour, the onion powder, garlic powder, cayenne, and salt and pepper to taste in another bowl
11
Line a baking sheet with parchment paper
12
Toss the green beans in the flour and shake off the excess
13
One at a time, dip the beans in the egg mixture, dredge in the breadcrumb mixture and lay on the prepared baking sheet
14
Freeze until the coating is set, about 30 minutes
15
Heat 3 inches oil in a deep pot over medium heat until a deep-fry thermometer registers 350 degrees F
16
Fry the green beans in batches until golden brown, 1 to 2 minutes
17
Transfer the beans with tongs or a skimmer to a rack or paper towels to drain
18
Serve with the dip
19
Photograph by Yunhee Kim