FOR THE DIP
distilled white vinegar
FOR THE BEANS
green beans, fresh, washed & trimmed
peanut or vegetable oil for frying
1DIP: Peel, seed and chop cucumber. Puree all ingredients in a blender until smooth. Cover and refrigerate until ready to serve.
2Fill a large bowl with ice water.
3Bring broth to a boil in a sauce pan over high heat.
4Add green beans and cook until tender about 5 minutes
5Drain beans and transfer to ice water.
6Let beans cool in ice water while preparing the breading.
7In a shallow bowl, whisk egg and milk.
8In a second shallow bowl, put 1/2 cup of flour.
9In third bowl, combine corn flour, remaining 1/2 cup of flour, onion powder, garlic powder, salt and pepper.
10Line baking sheet with parchment paper.
11Drain green beans and pat dry.
12Toss the green beans in the flour and shake off the excess.
13One at a time, dip the beans in the egg mixture, dredge in corn flour mixture. Place on lined baking sheet.
14After all beans are coated, place baking sheet in freezer until coating is set, about 30 minutes.
15Heat 3 inches of oil in a deep pot over medium heat until oil reaches 350F.
16Fry the green beans in batches until golden brown, 1-2 minutes.
17Transfer the beans with metal tongs onto a plate lined with paper towel to drain.