WASABI CUCUMBER RANCH DIP
½ cup bottled ranch dressing (Hidden Valley is best)
¼ cup cucumber, peeled, seeded, minced
1 tablespoon milk
1 ½ 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 chicken broth
6-8 ounces fresh green beans
1 cup flour
1 cup plain breadcrumbs or seasoned dry bread crumb
¾ teaspoon salt
¼ teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening, for frying or vegetable oil
Combine dip ingredients in blender.
Blend until smooth.
Place in bowl; cover and chill till ready to use.
Dip will thicken as it chills.
Place beans in the broth.
Bring to a boil and cook 15 minutes, then place in cold water to stop cooking process.
Mix beaten egg with milk in a shallow bowl.
Measure 1 cup of flour into another shallow bowl.
Combine bread crumbs, ¾ teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.
Take a handful of beans out of the water and shake off excess liquid.
Coat the beans with the flour, shaking to remove excess flour.
Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture.
Place the beans on a plate until all are coated.
Heat the shortening or oil to 350°F in a heavy skillet (or use deep fryer).
Use enough to cover the beans, about 1½ inches.
Fry until golden brown, about 1½ minutes.
Drain on paper towels.
To serve, place on a large platter and serve with the wasabi cucumber ranch dip.