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Green Bean Fries with Cucumber Wasabi Dip

This recipe has been tweaked many times over the years and is a great hit. The cucumber wasabi dipping sauce is fantastic! Even the kids love them and good luck getting them to eat plain green beans!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine Japanese
Servings 8 people
Calories 2524.2 kcal

Equipment

  • 1 Food Processor For blending the dip smoothly
  • 1 Large pot or deep fryer For blanching and deep-frying
  • 3 Mixing Bowls For the breading station (flour, egg wash, breading mix)
  • 1 Slotted Spoon For safely transferring fried green beans
  • 1 Colander For draining blanched and fried green beans

Ingredients
  

Main

  • ½ cup ranch dressing
  • ¼ cup peeled seeded, and minced cucumber
  • 1 tablespoon whole milk
  • 1 ½ teaspoons prepared horseradish
  • 1 teaspoon white vinegar
  • 1 teaspoon Japanese wasabi powder
  • ⅛ teaspoon salt
  • 1 pinch cayenne pepper or more to taste
  • 2 cups water
  • 2 cups chicken broth
  • 8 ounces fresh green beans trimmed
  • 1 egg beaten
  • 1 tablespoon whole milk or more as needed
  • ½ cup plain bread crumbs
  • ½ cup crushed French-fried onions
  • ¾ teaspoon salt
  • ½ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • 1 cup all-purpose flour
  • 8 cups vegetable oil for frying

Instructions
 

  • Blend ranch dressing, cucumber, 1 tablespoon milk, horseradish, vinegar, wasabi powder, 1/8 teaspoon salt, and cayenne pepper together in a food processor until dip is smooth. Transfer dip to a bowl, cover, and refrigerate until chilled, at least 30 minutes.
  • Bring water and chicken broth to a boil; add green beans and cook until slightly tender, about 10 minutes. Drain.
  • Whisk egg and 1 tablespoon milk together in a bowl. Combine bread crumbs, French-fried onions, 3/4 teaspoon salt, onion powder, black pepper, and garlic powder together in a separate bowl. Place flour in a third bowl.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Press green beans in flour until evenly coated. Dip coated green beans in egg-milk mixture, allowing excess liquid to drip back into bowl. Transfer green beans to bread crumbs mixture and press to coat, shaking off excess. Arrange coated beans in 1 layer on a plate or in a colander.
  • Working in batches, fry coated green beans in the hot oil until crisp, about 1 minute 30 seconds. Transfer green bean fries to a paper towel-lined colander using a slotted spoon. Serve green bean fries with dip.

Notes

For the dip, adjust the wasabi and horseradish to your preferred level of heat. Ensuring the dip chills for at least 30 minutes allows the flavors to meld beautifully. When blanching the green beans, cook them only until slightly tender to prevent them from becoming mushy after frying. Critical for crispness: pat the blanched green beans very dry before breading. Maintain an oil temperature of 350°F (175°C) and fry in small batches to avoid cooling the oil, which leads to greasy fries. The crushed French-fried onions are key to the unique texture and savory depth of the coating.