Crispy Green Beans with Horseradish-Wasabi Dip

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/2 cup buttermilk ranch dressing
• 1/4 cup peeled, seeded, and finely chopped cucumber
• 1 tablespoon milk
• 1 1/2 teaspoons prepared horseradish
• 1 teaspoon wasabi powder (optional)
• 1/8 teaspoon salt
• 1 pinch cayenne pepper
• 4 cups vegetable broth
• 1/2 pound fresh green beans, trimmed
• 1 egg, lightly beaten
• 1 cup milk
• 1 cup all-purpose flour
• 1 cup dry bread crumbs
• 3/4 tablespoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• vegetable oil for frying

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring the 4 cups vegetable broth to a simmer in a saucepan. Add the trimmed green beans and blanch for 2 minutes, then drain and pat dry.

2. For the dip, stir together the buttermilk ranch dressing, chopped cucumber, prepared horseradish, wasabi powder if using, 1/8 teaspoon salt and the cayenne pepper. Cover and chill until serving.

3. Place the 1 cup milk in a shallow bowl and soak the green beans for 5 minutes. Whisk the beaten egg with the 1 tablespoon milk in a second bowl.

4. In a third shallow dish, mix the dry bread crumbs with the 3/4 tablespoon salt. In a fourth dish, combine the flour, ground black pepper, garlic powder and onion powder.

5. Heat vegetable oil in a deep pan to 375°F (190°C).

6. Dredge each bean in the seasoned flour, dip it in the egg mixture, then press it into the bread crumbs to coat fully.

7. Fry the beans in small batches for 2 to 3 minutes, until golden and crisp. Drain on paper towels.

8. Serve the hot crispy green beans right away with the chilled horseradish-wasabi dip.