Dip And Fried Green Beans Recipes

Steps:

• 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.

Steps:

• Bring a pot of water to a boil; cook beans in boiling water until bright green, about 2 minutes. Immediately transfer green beans to a bowl of ice water to stop the cooking process. Drain and dry beans with paper towels.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Pour flour into a bowl. Whisk egg in a separate bowl. Pour bread crumbs into a third bowl.
• Coat green beans with flour; transfer to beaten egg and coat evenly. Press coated green beans into bread crumbs.
• Fry breaded green beans, working in batches, in the hot oil until golden brown, 3 to 5 minutes. Transfer fried beans to a paper towel-lined plate to drain.

Steps:

• Preheat the oven to 425 degrees F.
• Spray a large baking pan with cooking spray.
• Mix the panko, Parmesan, onion powder, cayenne and 1/2 teaspoon salt together in a wide, shallow bowl. Whisk the eggs and milk together in another shallow bowl.
• Toss the green beans in the flour. Working a few green beans at a time, shake off the excess flour and dip in the egg. Let the excess egg drip off and then toss in the panko, patting firmly so the crumbs adhere. Arrange the breaded green beans in a single layer in the prepared baking pan and spray thoroughly with cooking spray.
• Bake until golden brown and crisp-tender, about 10 minutes.

Steps:

• Preheat oil to 375 degrees F.
• Whisk the beer, flour, salt and pepper until smooth.
• Dip green beans into batter to coat, letting excess drip off. Fry in the peanut oil in batches, until they are golden and crisp. Remove from oil with a spider strainer to a paper towel lined sheet tray. Sprinkle with salt and pepper.

Steps:

• Wash green beans and dry thoroughly.
• Whisk together eggs and egg white in a shallow bowl until just frothy. Whisk in 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Combine seasoned and regular panko, Parmesan cheese, garlic powder, and remaining salt and pepper in another shallow bowl; mix well.
• Coat 1/3 of the beans lightly with the egg mixture, then toss in the bread crumb mixture until well coated. Place in a single layer in an air fryer basket and spray lightly with olive oil spray.
• Air-fry at 400 degrees F (200 degrees C) until beans are golden and crunchy, about 6 minutes.
• Repeat Steps 4 and 5 to coat and air-fry the remaining beans.
• Stir together mayonnaise, Sriracha, and lemon juice in a small bowl until well combined. Serve with the air-fried green beans.

Steps:

• 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.
• Place the broth 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 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
• Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
• Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool. Serve with horseradish-wasabi dip.