Green Bean Fries with Cucumber Wasabi Dip

Prepare the Cucumber Wasabi Dip: In a food processor, combine ranch dressing, cucumber, 1 tablespoon milk, horseradish, vinegar, wasabi powder, 1/8 teaspoon salt, and cayenne pepper. Process until smooth. Transfer to a bowl, cover, and refrigerate for at least 30 minutes to allow flavors to meld. (Prep time: 10 minutes, Chill time: 30+ minutes)

Blanch the Green Beans: Bring water and chicken broth to a boil in a large pot. Add green beans and cook until slightly tender, about 10 minutes. Drain well. (Cook time: 10 minutes)

Prepare the Breading Station: In a bowl, whisk together the egg and 1 tablespoon milk (add more milk if needed to reach the consistency of beaten egg). In a separate bowl, combine bread crumbs, crushed French-fried onions, 3/4 teaspoon salt, onion powder, black pepper, and garlic powder. Place flour in a third bowl. (Prep time: 5 minutes)

Heat the Oil: Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Use a thermometer to ensure accurate temperature. (Prep time: 5 minutes)

Bread the Green Beans: Press green beans in flour until evenly coated, shaking off excess. Dip the floured green beans in the egg-milk mixture, letting any extra liquid drip back into the bowl. Transfer the green beans to the bread crumb mixture, pressing to coat evenly. Shake off the excess breading and arrange the coated beans in a single layer on a plate or in a colander to prevent sticking. (Prep time: 15 minutes)

Fry the Green Beans: Working in batches, carefully add the breaded green beans to the hot oil and fry until golden brown and crispy, about 1 minute 30 seconds per batch. Use a slotted spoon to transfer the fried green bean fries to a paper towel-lined colander to drain excess oil. (Cook time: 1 minute 30 seconds per batch)

Serve: Serve the crispy green bean fries immediately with the chilled cucumber wasabi dip for a delightful contrast of flavors and textures. (Serve time: 2 minutes)