Make the dip- Puree the dressing, cucumber,
horseradish, milk, vinegar, wasabi powder, cayenne
pepper, and salt to taste in a blender until
smooth. cover and refrigerate until ready to
serve.
Prepare the Beans-
Fill a large with ice water. Bring the brother to
a boil in a saucepan over high heat. Add the green
beans and cook until tender, about 5 minutes.
Remove the beans with a slotted spoon and transfer
to the ice water to stop the cooking. Let cool in
the water, then drain and pat dry.
Whisk the egg and milk in a shallow bowl. Put 1/2
cup flour in another shallow bowl. Combine the
breadcrumbs, the remaining 1/2 cup flour, the onion
powder, garlic powder, cayenne, and salt and pepper
to taste in another bowl.
Line a baking sheet with parchment paper. Toss the
green beans in the flour and shake off the excess.
One at a time, dip the beans in the egg mixture,
dredge in the breadcrumb mixture and lay on the
prepared baking sheet. Freeze until the coating is
set, about 30 minutes.
Heat 3 inches oil in a deep pot over medium heat
until a deep fry thermometer registers 350. Fry the
green beans in batches until golden brown, 1 to 2
minutes. Transfer the beans with tongs or a skimmer
to a rack or paper towels to drain.
Serving
Suggestions
Serve with the dip.
Originally Submitted
10/27/2011
0 Out of 5 from
0 reviews
You can add this Fried Green Beans recipe to your own private DesktopCookbook.
