Copycat T.G.I. Friday's Green Bean Fries

Copycat T.G.I. Friday's Green Bean Fries


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Try this unusual appetizer at your next party.

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Time needed

1 hour preparation + 15 min cooking

Serving Size / Yield

4 servings


  • Dip:
  • 1/2 C. ranch dressing
  • 1/2 C. cucumber, peeled and chopped
  • 1 Tbs. horseradish, drained
  • 1 Tbs. milk
  • 1 tsp. distilled white vinegar
  • 2 tsp.wasabi powder
  • pinch of cayenne pepper
  • kosher salt
  • Beans:
  • 2 C. chicken broth
  • 1/2 lb. green beans
  • 1 lg. egg
  • 1/2 C. milk
  • 1 C. instant flour
  • 1 C. breadcrumbs
  • 1/4 tsp. onion powder
  • 1/4 teaspoon garlic powder
  • pinch of cayenne pepper
  • kosher salt
  • ground black pepper
  • peanut or vegetable oil for frying

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  1. Puree the dressing, cucumber, horseradish, milk, vinegar, wasabi powder, cayenne pepper, and salt to taste in a blender until smooth.

  2. Cover and refrigerate until ready to serve.

  3. Fill a large bowl with ice water.

  4. Bring the broth to a boil in a saucepan over high heat. Add the green beans and cook until tender, about 5 minutes.

  5. Remove the beans and transfer to the ice water to stop the cooking. Then drain and pat dry.

  6. Whisk the egg and milk in a shallow bowl.

  7. Put 1/2 cup flour in another shallow bowl.

  8. Combine the breadcrumbs, the remaining 1/2 cup flour, the onion powder, garlic powder, cayenne, and salt and pepper to taste in another bowl.

  9. Line a baking sheet with parchment paper. Toss the green beans in the flour and shake off the excess.

  10. One at a time, dip the beans in the egg mixture then in the breadcrumb mixture and lay on the prepared baking sheet. Freeze until the coating is set, about 30 minutes.

  11. Heat 3 inches of oil in a deep pot over medium heat until the oil reaches 350 degrees.

  12. Fry the green beans in batches until golden brown, 1 to 2 minutes.

  13. Transfer the beans to a rack or paper towels to drain. Serve with the dip.

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