Crispy Green Beans with Horseradish-Wasabi Dip

Ingredients

• 1 pinch ground pepper 
• 0.3 cup cucumber peeled seeded finely chopped
• 1 cup breadcrumbs dry
• 1  eggs lightly beaten
• 1 cup flour all-purpose
• 0.5 pound green beans fresh trimmed
• 0.3 teaspoon garlic powder 
• 0.5 teaspoon pepper black
• 1.5 teaspoons horseradish prepared
• 1 cup milk 
• 0.5 teaspoon onion powder 
• 0.5 cup ranch dressing 
• 0.8 tablespoon salt 
• 4 cups vegetable stock 
• 4 servings vegetable oil for frying

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• blender
• colander

Directions

1. Make the dip by combining the buttermilk ranch dressing, cucumber, milk, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed.
2. Pour into a small bowl and refrigerate. The dip will thicken as it chills.
3. Place the broth in a saucepan over medium-high heat.
4. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
5. Combine the beaten egg with milk in a shallow bowl.
6. Place the flour in another shallow bowl. In a third shallow bowl, combine the bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture.
7. Place beans on a plate until all are coated.
8. Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown.
9. Drain on paper towels and cool.
10. Serve with horseradish-wasabi dip.