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