Fried Green Beans
Dip:
1/2 cup buttermilk ranch dressing
1/4 cup peeled, seeded, and finely chopped cucumber
1 tablespoon milk
1 1/2 teaspoons prepared horseradish
1 teaspoon wasabi powder (optional)
1/8 teaspoon salt
1 pinch cayenne pepper
Coating Mixture:
4 cups vegetable broth or water
1/2 pound fresh whole green beans, trimmed
1 egg, lightly beaten
1 cup milk
1 cup Fryin Magic
1/2 cup dry bread crumbs
vegetable oil for frying
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. Pour into a small bowl and refrigerate. The dip will thicken as it chills.
2. Place the broth or water in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 5 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
3. Combine the beaten egg with milk in a shallow bowl.
4. Combine the Fryin Magic and bread crumbs in another shallow bowl.
5. Working with a handful of beans at a time, dip each bean first into egg mixture, then into the bread crumb mixture, then back into egg mixture, followed up with the Fryin Magic mixture. Place beans on a plate until all are coated.
6. Heat 1-1/2 inches of oil in a deep skillet (or use a deep-fat fryer) over medium-high heat to 350° F (175° C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool.
Serve with horseradish-wasabi dip.
PREP TIME: 35 Min
COOK TIME: 15 Min
READY IN: 50 Min
Yield: 4 servings
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