Monday, May 9, 2011

Deep Fried Green Beans with Cucumber Wasabi Sauce

These were a perfect twist on a normal fry! We kind of felt healthy eating them...KIND OF! The awesome crunch from the breading on the fries is perfect, and the kick from the wasabi sauce does wonders for your palate. I think I had more sauce on my fries than fry itself! These go great with burgers, steaks, or a simple meatball or pulled chicken sandwich.

Green Bean Fries with Wasabi Sauce
Printable Version 

Wasabi Sauce
1/2 cup ranch dressing
1/2 cup peeled, seeded,chopped cucumber
1 tablespoon horseradish, drained
1 tablespoon milk
1 teaspoon distilled white vinegar
1-2 teaspoons wasabi
Pinch of cayenne pepper
Kosher salt

2 cups low-sodium chicken broth
1/2 pound green beans, trimmed
1 large egg
1/2 cup milk
1 cup instant flour
1 cup breadcrumbs
1/4 teaspoon onion powder teaspoon garlic powder
Pinch of cayenne pepper
Kosh er salt and freshly ground black pepper
Peanut or vegetable oil, for frying

For the dip, puree the dressing, cucumber, horseradish, milk, vinegar, wasabi, cayenne pepper, and salt to taste in a blender until smooth. Cover and refrigerate until ready to serve.
To prepare the beans, fill a large bowl with ice water. Bring the broth 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 degrees F. 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. Serve with the dip.

Recipe from Food Network Magazine

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