* This is my favorite appitizer EVER!!!
I had it on th eway back home in the airport in Dallas...and decided to find the resipe...
35 min | 15 min prep |
Wasabi Cucumber Ranch Dip
1/2 cup bottled ranch dressing (Hidden Valley is best)
1/4 cup cucumber, peeled, seeded, minced
1 tablespoon milk
1 1/2 teaspoons prepared horseradish
1 teaspoon cider vinegar
1 teaspoon wasabi powder
1/8 teaspoon salt
1 pinch cayenne pepper
1 egg, beaten
1 cup milk
4 cups vegetable broth or chicken broth
6-8 ounces fresh green beans
1 cup flour
1 cup plain breadcrumbs or seasoned dry bread crumb
3/4 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
vegetable shortening, for frying or vegetable oil
1 Combine dip ingredients in blender. Blend until smooth.
2 Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.
3 Place beans in the broth.
4 Bring to a boil and cook 15 minutes, then place in cold water to stop cooking process.
5 Mix beaten egg with milk in a shallow bowl.
6 Measure 1 cup of flour into another shallow bowl.
7 Combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl.
8 Take a handful of beans out of the water and shake off excess liquid.
9 Coat the beans with the flour, shaking to remove excess flour.
10 Dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture.
11 Place the beans on a plate until all are coated.
12 Heat the shortening or oil to 350°F in a heavy skillet(or use deep fryer). Use enough to cover the beans, about 1 1/2 inches.
13 Fry until golden brown, about 1 1/2 minutes.
14 Drain on paper towels.
15 To serve, place on a large platter and serve with the wasabi cucumber ranch dip.