Crispy Green Beans with Horseradish-Wasabi Dip
Description
Breaded and deep-fried, crispy green beans are a guaranteed hit when served with a zesty buttermilk ranch dressing that gets its kick from wasabi and horseradish.
Ingredients
•
1/2 cup buttermilk ranch dressing
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1/4 cup peeled, seeded, and finely chopped cucumber
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1 tablespoon milk
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1 1/2 teaspoons prepared horseradish
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1 teaspoon wasabi powder
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1/8 teaspoon salt
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1 pinch cayenne pepper
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4 cups vegetable broth
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1/2 pound fresh green beans, trimmed
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1 egg, lightly beaten
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1 cup milk
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1 cup all-purpose flour
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1 cup dry bread crumbs
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3/4 tablespoon salt
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1/2 teaspoon ground black pepper
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1/4 teaspoon garlic powder
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1/2 teaspoon onion powder
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vegetable oil for frying
Directions
1
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.
2
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.
3
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.
4
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.