Green Bean Fries with Cucumber Wasabi Dip

Ingredients

• Cucumber Wasabi Dip:
• 1/2 cup ranch dressing
• 1/4 cup peeled, seeded, and minced cucumber
• 1 tablespoon whole milk
• 1 1/2 teaspoons prepared horseradish
• 1 teaspoon white vinegar
• 1 teaspoon Japanese wasabi powder
• 1/8 teaspoon salt
• 1 pinch cayenne pepper, or more to taste
• Green Bean Fries:
• 2 cups water
• 2 cups chicken broth
• 8 ounces fresh green beans, trimmed
• 1 egg, beaten
• 1 tablespoon whole milk, or more as needed
• 1/2 cup plain bread crumbs
• 1/2 cup crushed French-fried onions
• 3/4 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1 cup all-purpose flour
• 8 cups vegetable oil for frying

Directions

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.