Ingredients:Wasabi Cucumber Ranch Dip
1/2 cup bottled ranch dressing (Hidden Valley is best)
1/4 cup cucumber, 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
1 egg, beaten
1 cup milk
4 cups vegetable broth or 4 cups chicken broth
6 -8 ounces fresh green beans
1 cup flour
1 cup plain breadcrumbs or 1 cup seasoned dry bread crumb
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening, for frying or vegetable oil
1.Combine dip ingredients in blender. Blend until smooth.
2.Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.
3.Place beans in the broth.
4.Bring to a boil and cook 15 minutes, then place in cold water to stop cooking process.
5.Mix beaten egg with milk in a shallow bowl.
6.Measure 1 cup of flour into another shallow bowl.
7.Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.
8.Take a handful of beans out of the water and shake off excess liquid.
9.Coat the beans with the flour, shaking to remove excess flour.
10.Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture.
11.Place the beans on a plate until all are coated.
12.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.
13.Fry until golden brown, about 1 1/2 minutes.
14.Drain on paper towels.
15.To serve, place on a large platter and serve with the wasabi cucumber ranch dip. Enjoy!