Post by chefkel on Apr 25, 2007 16:56:47 GMT -5
Copycat Crispy Green Bean Fries (TGI Friday's)
Green beans, coated with yummy breadcrumbs, fried till golden brown and served with creamy wasabi dipping sauce, hungry yet?
4 servings
Wasabi Cucumber Ranch Dip
1/2 cup bottled ranch dressing (Hidden Valley is best)
1/4 cup cucumbers, peeled, seeded, minced
1 tablespoon milk
1 1/2 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 crumbs
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening, for frying or vegetable oil
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, 3/4 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 1 1/2 inches. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.
To serve, place on a large platter and serve with the wasabi cucumber ranch dip.
Green beans, coated with yummy breadcrumbs, fried till golden brown and served with creamy wasabi dipping sauce, hungry yet?
4 servings
Wasabi Cucumber Ranch Dip
1/2 cup bottled ranch dressing (Hidden Valley is best)
1/4 cup cucumbers, peeled, seeded, minced
1 tablespoon milk
1 1/2 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 crumbs
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening, for frying or vegetable oil
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, 3/4 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 1 1/2 inches. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.
To serve, place on a large platter and serve with the wasabi cucumber ranch dip.
