Recipe: Crispy Green Bean Fries with Wasabi Cucumber Ranch Dip (TGI Friday's copycat recipe)

CRISPY GREEN BEAN FRIES
WITH WASABI CUCUMBER RANCH DIP
(TGI Friday's copycat recipe)

FOR THE WASABI CUCUMBER RANCH DIP:
1/2 cup bottled ranch dressing (Hidden Valley is best)
1/4 cup cucumbers, 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
FOR THE GREEN BEANS:
1 egg, beaten
1 cup milk
4 cups vegetable broth or chicken broth
6 to 8 ounces fresh green beans
1 cup flour
1 cup plain breadcrumbs or seasoned dry bread crumbs
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening or vegetable oil (for frying)

TO PREPARE THE DIP:
Combine dip ingredients in blender. Blend until smooth. Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.

TO PREPARE THE BEANS:
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 degrees 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.

Servings: 4
Adapted from source: Sharon123