Almost-Famous Green Bean Fries

Ingredients

• 1 cup breadcrumbs 
• 1 pinch cayenne pepper 
• 0.5 cup cucumber peeled seeded chopped
• 1 large eggs 
• 1 cup flour instant (such as Wondra)
• 0.5 pound green beans trimmed
• 1 tablespoon horseradish drained
• 4 servings kosher salt 
• 2 cups chicken broth low-sodium
• 0.5 cup milk 
• 1 tablespoon milk 
• 0.3 teaspoon onion powder teaspoon garlic powder 
• 0.5 cup ranch dressing 
• 4 servings kosh er salt and pepper black freshly ground
• 4 servings vegetable oil for frying
• 2 teaspoons wasabi powder with the asian foods)
• 1 teaspoon distilled vinegar white

Equipment

• bowl
• baking sheet
• paper towels
• sauce pan
• baking paper
• whisk
• pot
• blender
• kitchen thermometer
• slotted spoon
• tongs
• skimmer

Directions

1. 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.
2. Prepare the beans: Fill a large bowl with ice water. Bring the broth to a boil in a saucepan over high heat.
3. Add the green beans and cook until tender, about 5 minutes.
4. Remove the beans with a slotted spoon and transfer to the ice water to stop the cooking.
5. Let cool in the water, then drain and pat dry.
6. Whisk the egg and milk in a shallow bowl. Put 1/2 cup flour in another shallow bowl.
7. Combine the breadcrumbs, the remaining 1/2 cup flour, the onion powder, garlic powder, cayenne, and salt and pepper to taste in another bowl.
8. 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.
9. 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.
10. Transfer the beans with tongs or a skimmer to a rack or paper towels to drain.
11. Serve with the dip.
12. Photograph by Yunhee Kim