Green Bean Fries With Buttermilk Dipping Sauce Recipe 445

Steps:

• Heat a large skillet over medium-high heat for 3 minutes. Add the oil and heat another minute.
• Scatter the beans evenly in the pan and sprinkle with the salt (see Cook's Note). Allow the beans to cook undisturbed until browned, blistered and beginning to split on the first side, about 3 minutes. Using tongs or a slotted spatula, flip the beans and continue to cook another 2 minutes. Flip one more time and cook until all the beans have a good amount of golden brown, an additional minute. Remove to a paper towel-lined plate to drain. Serve with your favorite dip or simply with a squeeze of lemon.

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:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and grease with nonstick spray.
• Place flour in a shallow bowl. Whisk 1/2 cup Buffalo sauce and eggs together in a small mixing bowl. Combine bread crumbs and ranch mix in a third bowl.
• Dredge green beans in flour, dip in the egg mixture, then coat with the bread crumbs. Set out on the prepared baking sheet.
• Roast in the preheated oven until golden brown, about 12 minutes. Serve immediately with remaining Buffalo sauce for dipping.

Steps:

• Trim, rinse and thoroughly dry the green beans. Put them in a medium bowl and toss with the buttermilk to coat.
• Combine the flour, cornmeal, baking powder, salt and cayenne in a large bowl or resealable plastic bag. Drain the green beans and toss them in the flour mixture to coat thoroughly.
• Bring about 1/2-inch of oil in a wide, heavy pot to 350 to 375 degrees F over high heat. Prepare a cooling rack set over paper towels.
• Adjust the heat to maintain that temperature range. Test the temperature by using a thermometer or by dipping the handle of a wooden spoon into the oil. If the oil bubbles around the handle, it is hot enough to fry the beans.
• Shake excess flour mixture off the beans as you add enough of them to form a single layer in the oil. Fry until golden- to medium-brown and beans are tender, about 3 minutes. Transfer with tongs or a slotted spoon to the prepared cooling rack and sprinkle with salt. Repeat with the remaining beans and serve hot.