Crispy Green Bean Appetizer

Ingredients:

Beans

• 220 g green beans, ends trimmed
• 2 cups lightly salted chicken broth
• 1 large egg
• 0.5 cups of milk
• 1 cup instant flour (such as Wondra)
• 1 cup breadcrumbs
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• A pinch of cayenne pepper
• Peanut or vegetable oil, for deep frying

Dip sauce

• 0.5 tbsp. ranch sauce
• 0.5 cup peeled, seeded and chopped cucumber
• 1 tbsp horseradish, drain the liquid
• 1 tbsp. milk
• 1 teaspoon distilled white vinegar
• 2 tsp wasabi powder (found in the Asian spice section)
• A pinch of cayenne pepper

Preparation:

1. Prepare the dipping sauceIn a blender, combine the ranch dressing, cucumbers, horseradish, milk, vinegar, wasabi powder, cayenne pepper, and salt to taste until smooth. Cover and refrigerate until ready to serve.
2. Prepare the beansFill a large bowl with ice water. Pour the broth into the saucepan and bring to a boil over high heat. Add the green beans and cook until tender, about 5 minutes. Using a slotted spoon, transfer the beans to the ice water to stop cooking. Let them cool in the water, then drain and pat dry.
3. Beat the egg and milk in a shallow bowl. Place 0.5 cups of flour in another shallow bowl. Mix in a third bowl. breadcrumbs, the remaining 0.5 cups of flour, onion powder, garlic powder, cayenne pepper, salt and black pepper to taste.
4. Line a baking sheet with parchment paper. Dredge the beans in flour and shake off any excess. Dip them one by one in the egg mixture, then roll them in breadcrumbs and place them on the prepared baking sheet. Freeze for about 30 minutes.
5. In a deep saucepan, heat 3 inches (7 cm) of vegetable oil over medium heat until a deep-fry thermometer reads 350°F (175°C). Fry the green beans in batches until golden brown, 1-2 minutes. Transfer the beans with tongs or a slotted spoon to a rack or paper towels to drain excess oil. Serve with the sauce.