Green Bean Fries with Cucumber Wasabi Dip Recipe

Blend ranch dressing cucumber 1 tablespoon milk horseradish vinegar wasabi powder 1/8 teaspoon salt and cayenne pepper together in a food processor until dip is smooth. Transfer dip to a bowl cover and refrigerate until chilled at least 30 minutes.

Bring water and chicken broth to a boil; add green beans and cook until slightly tender about 10 minutes. Drain.

Whisk egg and 1 tablespoon milk together in a bowl. Combine bread crumbs French-fried onions 3/4 teaspoon salt onion powder black pepper and garlic powder together in a separate bowl. Place flour in a third bowl.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Press green beans in flour until evenly coated. Dip coated green beans in egg-milk mixture allowing excess liquid to drip back into bowl. Transfer green beans to bread crumbs mixture and press to coat shaking off excess. Arrange coated beans in 1 layer on a plate or in a colander.

Working in batches fry coated green beans in the hot oil until crisp about 1 minute 30 seconds. Transfer green bean fries to a paper towel-lined colander using a slotted spoon. Serve green bean fries with dip.