Ingredients
Dip
½ cup bottled ranch dressing (I used Hidden Valley)
¼ cup cucumbers, peeled, seeded, minced
1 tablespoon milk
1 ½ teaspoons prepared horseradish
1 teaspoon cider vinegar
1 teaspoon wasabi powder
1/8 teaspoon salt
Pinch cayenne pepper
For the beans
1 egg beaten
1 cup of milk
4 cups of vegetable broth or chicken broth
6 to 8 ounces of fresh green beans
1 cup of flour
1 cup plain breadcrumbs or seasoned dry bread crumbs
¾ teaspoon salt
¼ teaspoon onion powder
1/8 teaspoon garlic powder
Oil for frying (I use canola)
Preparation
To prepare the dip: Combine dip ingredients in blender. Blend until smooth. Place in a bowl: cover and chill till ready to use. Dip will thicken as it chills.
To prepare the beans: Place beans in broth. Bring to a boil and cook 15 minutes, then drain and 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, ¾ teaspoon 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 oil to 350 degrees F. Use enough to cover the beans. Fry until golden brown, about 1 ½ minutes. Drain on paper towels.
