Copy Cat TGI Friday's Green Bean Fries

Brandy Bender Recipe

By Brandy Bender MisDisturbed19

Will have to try these out soon!


Recipe Rating:
 1 Rating
Serves:
2 - 4
Prep Time:
Cook Time:

Ingredients

FOR THE BEANS:
2 c
chicken broth, low salt
1/2 lb
green beans, trimmed
1 large
egg
1/2 c
milk
1 c
instant flour
1 c
breadcrumbs
1/4 tsp
onion powder
1/8 tsp
garlic powder
1 pinch
cayenne pepper
kosher salt and black pepper
peanut or vegetable oil, for frying
FOR THE DIP:
1/2 c
ranch dressing
1/2 c
cucumber, peeled, chopped & seeded
1 Tbsp
horseradish, drained
1 Tbsp
milk
1 tsp
distilled white vinegar
2 tsp
wasabi powder
1 pinch
cayenne pepper
kosher salt

Directions Step-By-Step

1
Make the dip: Puree the dressing, cucumber, horseradish, milk, vinegar, wasabi powder, cayenne pepper, and salt to taste in blender untill smooth. Cover and refridgerate until ready to serve.
2
Prepare the beans: Fill large bowl with ice water. Bring the broth to a boilin a saucepan over high heat. Add the green beans and cook until tender, about 5 minutes. Remove the beans with a slotted spoon and transfer to the ice water to stop the cooking. Let cool in water, then drain and pat dry.
3
Whisk the egg and milk in a shallow bowl. Put 1/2 cup flour in another shallow bowl. Combine the breadcrumbs, the remaining 1/2 cup flour, the onion powder, garlic powder, cayenne and salt and pepper to taste in another bowl.
4
Line a baking sheet with parchment paper. Toss the green beans in the flour and shake of excess. One at a time, dip the beans in the egg mixture, dredge in the breadcrumb mixture and lay on the prepared baking sheet. Freeze until the coating is set, about 30 minutes.
5
Heat 3 inches oil in a deep pot over medium heat until a deep-fry thermometer registers 350 degrees. Fry green beans in batches until golden brown, 1 to 2 minutes. Transfer the beans with tongs or a skimmer to a rack or paper towels to drain. Serve with dip.