Crispy Green Beans with Horseradish-Wasabi Dip recipe
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Ingredients
- ½ cup buttermilk ranch dressing ¼ cup peeled, seeded, and finely chopped cucumber 1 tablespoon milk 1 ½ teaspoons prepared horseradish 1 teaspoon wasabi powder ⅛ teaspoon salt 1 pinch cayenne pepper 4 cups vegetable broth ½ pound fresh green beans, trimmed 1 egg, lightly beaten 1 cup milk 1 cup all-purpose flour 1 cup dry bread crumbs ¾ tablespoon salt ½ teaspoon ground black pepper ¼ teaspoon garlic powder ½ teaspoon onion powder vegetable oil for frying
Nutrition Info
- 617.6 caloriescarbohydrate: 58.1 gcholesterol: 59.8 mgfat: 36.9 gfiber: 5.4 gprotein: 13.2 gsaturatedFat: 5.2 gservingSize: -sodium: 2381.1 mgsugar: 10.3 gtransFat: : -unsaturatedFat: : -
Directions Crispy Green Beans with Horseradish-Wasabi Dip
Directions
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Make the dip by combining the buttermilk ranch dressing, cucumber, milk, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate. The dip will thicken as it chills.
Place the broth in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil, reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool. Serve with horseradish-wasabi dip.