Copy Cat TGI Friday's Green Bean Fries

1
Brandy Bender

By
@MisDisturbed19

Will have to try these out soon!

Rating:

★★★★★ 1 vote

Comments:
Serves:
2 - 4
Prep:
45 Min
Cook:
1 Hr 10 Min

Ingredients

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  • 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

How to Make Copy Cat TGI Friday's Green Bean Fries

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.

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