Recipe from www.TopSecretRecipes.com Green beans, coated with yummy breadcrumbs, fried till golden brown and served with creamy wasabi dipping sauce, hungry yet?
Wasabi Cucumber Ranch Dip
- 1⁄2 cup bottled ranch dressing (Hidden Valley is best)
- 1⁄4 cup cucumber, peeled, seeded, minced
- 1 tablespoon milk
- 1 1⁄2 teaspoons prepared horseradish
- 1 teaspoon cider vinegar
- 1 teaspoon wasabi powder
- 1⁄8 teaspoon salt
- 1 pinch cayenne pepper
- 1 egg, beaten
- 1 cup milk
- 4 cups vegetable broth or 4 cups chicken broth
- 6 -8 ounces fresh green beans
- 1 cup flour
- 1 cup plain breadcrumbs or 1 cup seasoned dry bread crumb
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon onion powder
- 1⁄8 teaspoon garlic powder
- vegetable shortening, for frying or vegetable oil
- Combine dip ingredients in blender. Blend until smooth.
- Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.
- Place beans in the broth.
- Bring to a boil and cook 15 minutes, then place in cold water to stop cooking process.
- Mix beaten egg with milk in a shallow bowl.
- Measure 1 cup of flour into another shallow bowl.
- Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.
- Take a handful of beans out of the water and shake off excess liquid.
- Coat the beans with the flour, shaking to remove excess flour.
- Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture.
- Place the beans on a plate until all are coated.
- Heat the shortening or oil to 350°F in a heavy skillet(or use deep fryer). Use enough to cover the beans, about 1 1/2 inches.
- Fry until golden brown, about 1 1/2 minutes.
- Drain on paper towels.
- To serve, place on a large platter and serve with the wasabi cucumber ranch dip. Enjoy!
As written, I would give it a four. With a few tweaks though, this is definitely a five-star recipe. We're not able to get ranch dressing mix here, so I just used natilla, which is a cross between creme fraiche and sour cream. I also upped the wasabi (prepared, not powdered) and the horseradish because we like that nasal sting. LOL! We did NOT cook the green beans for 15 minutes, but rather until barely tender, no more than 5 minutes - so that they would hold upright and not wilt over.
The BIG SECRET though, is in double dipping. I followed instructions for prepping the beans and the first few turned out just ok. A bit ugly. So I took the previously breaded beans (not fried yet), dipped them once again in the egg mixture, then again in the breadcrumbs and VOILA - the perfectly coated and crispy green bean! Very much like I remember those at TGI Fridays. Made for Help a Naked Recipe 2012. Thanks for posting!!!
Loved these! Actually got DH to eat green beans. WOW. Didn't have cucumbers but made as written.
Suggestion...costs extra...after initial pre-cooking green means in broth...don't cool in ice water. Make some frozen cubes of chicken broth, put in a bowl with liquid broth...NOW cool the broth-cooked beans in cool broth. Flavor remains intense!