GINGERED GREEN BEAN FRIES W/ WASABI DIPPING SAUCE
serves approx. 4 people
- 1 lb. green beans, trimmed
- 1 1/2 c. wonder or all purpose flour
- 4 eggs, lightly beaten
- 3 c. breadcrumbs *see DIVA’S NOTE
- 1 Tbsp. ground ginger, add to the flour
- 1/2 tsp. salt, add to the flour
- 1/4 tsp. white ground pepper, add to the flour
Bring a large pot of water to a boil. Also, make an ice bath by filling a large bowl of ice & water. Blanch the beans in the hot water for about 2-3 minutes. Remove the blanched beans with a slotted spoon & put them directly into the ice bath until cooled. This stops the cooking as well as keeps the bright green color of the beans.
Pat dry the beans & set aside. Put the eggs, seasoned flour & breadcrumbs in 3 separate dishes. Get 2 baking sheets line them with parchment & set aside. Dip each bean in the egg first, then the flour, back into the egg & finally the breadcrumbs. Repeat this process for each bean (egg, flour, egg, crumbs).
Put each prepared bean on the baking sheet, being careful not to crowd them. When all the beans are done; place them in the freezer for about 30 minutes.
In the meantime, make the wasabi dipping sauce
After 30 minutes, take a medium sized pot & heat about 1-2 cups vegetable oil. I didn’t use a thermometer, I put a piece of crumb in the oil, if it sizzled I knew it was hot enough. If you want to use a thermometer, heat the oil to about 375 F degrees. Also, prepare 2 cookie sheets lined with paper towel.
Place a few beans at a time into the hot oil. Be careful it will splatter. Make sure that they are browning on all sides. Remove them with a slotted spoon & place on the paper lined cookie sheets. When they are all done, they are ready to serve.
WASABI DIPPING SAUCE
- 8 oz. container of sour cream
- 2 Tbsp. wasabi ( more or less, it depends on how spicy you like it. I suggest you start with a little and add after tasting.)
- 1/4 tsp. white ground pepper
- 1/2 tsp. salt
Mix everything together. That’s it!
*DIVA’S NOTE* I used panko breadcrumbs. I suggest, if using these crumbs to pulse them in a food processor to make them finer. NOT TOO FINE. I’m suggesting this because I feel it will be easier for the crumbs to adhere to the bean rather than a larger crumb.
When I but the breadcrumbs on the beans, I didn’t roll them in it, I squeezed the crumbs round the bean, so they would stick better. This seemed to work pretty well.