Copycat Green Bean Fries So Good, You Won’t Miss the Original

  • TGI Fridays Copy Cat Green Bean Fries

Big thanks go to Budget Savvy Diva for coming up with this recipe. I’ve tried to nail the flavor of these green bean fries before myself, but could never really get it right. The trick is in the chicken broth bath before you fry up the green beans in the breading. I never would have guessed! I made up a larger batch of the dipping sauce so that I could have it ready to go every time I wanted green bean fries – which has been multiple nights this week already. Gather up your ingredients and get ready to have your mind blown with this copycat recipe.

 

Ingredients

1/2 Pound of fresh green beans with ends trimmed off
2 cups chicken broth, low salt
1 egg
1/2 c milk
1 c bread crumbs
1/4 cup of flour
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp of salt
1/4 tsp of pepper
Vegetable Oil

DIP:
1/2 c ranch dressing
1/4 c cucumber, grated
1 Tablespoon of Wasabi Horseradish Sauce

Combine dip ingredients and refrigerate until ready to serve.

 

Instructions

Bring the chicken broth to a boil. Add green beans cook for 5 minutes. Transfer cooked beans to a big bowl of ice water – you do not want the beans to keep cooking.

Once beans are cooled. Dry off the beans.

In a blender combine: pepper, salt, garlic powder, onion powder, flour and bread crumbs – blend for about 10 seconds this will create a finer coating. Transfer flour mixture to a plate.

In a bowl whisk the egg and milk together.

Dip each green bean into the egg mixture then dredge in the flour mixture. Place on a parchment paper lined cookie sheet.

Once all the green beans are coated place the cookie sheet into the freezer for 25 minutes — this will help the coating stay on the green beans.

Heat the oil in a stockpot (350 Degrees); you only need about 2 inches of oil.

Fry the green beans about 5 at a time. It should take 90 seconds to fry each one.

Transfer fried beans to a paper towel so all the excess oil is absorbed; serve with dip.

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Quick tip: Use a cheese grater to get the cucumber finely grated for the sauce.

Recipe and image courtesy of Budget Savvy Diva

By | 2017-09-29T16:29:44+00:00 September 29th, 2017|003, Appetizer, Author, Dinner, Side Dish|0 Comments

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