Copy Cat TGI Friday's Green Bean Fries
1 photo of Copy Cat Tgi Friday's Green Bean Fries Recipe
Ingredients
- 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
- 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
FOR THE BEANS:
FOR THE DIP:
Step-By-Step
1Make 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.
2Prepare 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.
3Whisk 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.
4Line 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.
5Heat 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.
