T.G.I. Fridays Fried Geen Beans Recipe

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Ingredients

WASABI CUCUMBER RANCH DIP
½ cup bottled ranch dressing (Hidden Valley is best)
¼ cup cucumber, peeled, seeded, minced
1 tablespoon milk
1 ½ teaspoons prepared horseradish
1 teaspoon cider vinegar
1 teaspoon wasabi powder
1/8 teaspoon salt
1 pinch cayenne pepper

GREEN BEANS
1 egg, beaten
1 cup milk
4 cups vegetable broth or chicken broth
6-8 ounces fresh green beans
1 cup flour
1 cup plain breadcrumbs or seasoned dry bread crumb
¾ teaspoon salt
¼ teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening, for frying or vegetable oil

Directions

Combine dip ingredients in blender.

Blend until smooth.

Place in bowl; cover and chill till ready to use.

Dip will thicken as it chills.

Place beans in the broth.

Bring to a boil and cook 15 minutes, then 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 teaspoons 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 shortening or oil to 350°F in a heavy skillet (or use deep fryer).

Use enough to cover the beans, about 1½ inches.

Fry until golden brown, about 1½ minutes.

Drain on paper towels.

To serve, place on a large platter and serve with the wasabi cucumber ranch dip.

Enjoy!

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