Green Bean Fries and Dip

Ingredients

12  ounces fresh green beans, trimmed (60 beans)

1/2  cup all-purpose flour

1/2  cup cornstarch

3/4  cup whole milk

1  egg

1  cup dry bread crumbs, plain

1  teaspoon salt

1/2  teaspoon onion powder

1/4  teaspoon garlic powder

vegetable oil for frying, 3 inches deep

Dip

1/2  cup mayonnaise

1/4  cup sour cream

1/4  cup buttermilk

1 1/2  teaspoons lemon juice

1 clove garlic

1/2  teaspoon dried dill

1/2  teaspoon dried parsley flakes

1/2  teaspoon salt

1/8  teaspoon ground red pepper

1  teaspoon chipotle seasoning

Instructions

For dip, combine mayonnaise, sour cream, buttermilk, lemon juice, garlic, dill, parsley flakes, salt, red pepper and chipotle in a blender: blend until smooth. Pour into a bowl with a lid and refrigerate until ready to use.

Wash and cut ends off green beans. Bring a large pot of salted water to a boil. Add green beans to water and cook for 6 minutes or until green beans are crisp-tender. Drain and pour into a bowl of ice water to stop the cooking process.

In a bowl combine the flour and cornstarch and stir well. In a shallow dish whisk egg and milk. In another shallow dish combine breadcrumbs, salt, onion powder and garlic powder. Place green beans in flour mixture and toss to coat. Then dip in egg mixture, make sure you coat well, let excess drip back into the pan. Roll beans in breadcrumbs to coat well. Place on a paper towel lined baking sheet. 

Heat enough oil to be about 3 inches deep. The temperature should be 375F, medium high heat. Cook for about 1 minute or until golden brown. Drain on a paper-lined plate. Serve warm with dip.