2 cups chicken broth, low salt 1/2 lb green beans – I do not suggest canned beans 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 ( I use a cheese grater) 1 Tablespoon of Wasabi Horseradish Sauce – ( Dressing Section )
Directions
Dip – Combine all the ingredients in a bowl ( done). Refrigerate the dip until it is served
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
Dip - Combine all the ingredients in a bowl ( done). Refrigerate the dip until it is served
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
look delicious I want them in front of me right now. xD
Sarah
I just tried these and they’re great, but most of my batter didn’t stay on once I put it in the oil! 🙁 they weren’t as crunchy as TGI Friday. Still good. But help?
[…] way to introduce them to your child if you want to go the canned route. I’ve never tried TGI Friday’s Green Beans, but they sure do sound yummy! Finally, I doubt your little one would be able to resist Green Bean […]
Kapil
I have allergic to egg.. Can u suggest how can i make without the egg
Michele
Maybe leave the egg out and use self rising flour instead?
[…] TGI Friday’s Green Bean Fries from Budget Savvy Divva […]
Whitney Kayl
These were so good! I did a double dredge on these rather than just once, and they had a really nice crisp on them! Next time though, I think I will put a some seasoning salt in the dry mix to add a little more flavor to them.
MAGGIE
JUST HAD THESE AT T.G.I.F. REALLY GOOD….GOING TO TRY YOUR RECIPE. QUESTION: ARE THE BREAD CRUMBS PLAIN OR ITALIAN SEASONED CRUMBS?
Add the frozen green beans to the baking sheet in a single layer, taking care not to overcrowd the pan.Place in the oven and roast for 5 minutes. This extra step assists in removing excess water, which will help your green beans get nicely crisp. Remove from the oven and add oil and seasonings of choice.
Technically, you could freeze raw green beans but we don't recommend it. After freezing, the raw beans will be mushy in texture and flavorless. For the best results, don't skip the blanching process when freezing green beans. Dry the beans thoroughly before freezing.
Nearly all of my fresh green bean recipes begin with blanching the beans. If you ask me, everyone should learn this method for how to cook green beans. It's quick and easy, and it yields beans that are vibrant, crisp-tender, and not at all mushy.
Store unwashed fresh beans in a reusable container or plastic bag in the refrigerator crisper. Whole beans stored this way should keep for about seven days. Freezing Green Beans: Rinse your green beans in cool water and then drain. Cut the ends of the beans off and then cut the beans to whatever length you prefer.
Blanching green beans before freezing helps them to retain that beautiful green color and crisp texture when you go to enjoy them. Skipping this step might result in your beans having a mushy texture once defrosted.
Thawing them first lets you drain off all that ice, so that when you toss the green beans into the pan, they're as dry as possible (and therefore as close to fresh green beans as possible). It helps them cook up quickly in a hot pan and get a little crispy, too.
Make sure to blanch the green beans before freezing to preserve their quality. Dry the green beans thoroughly before packaging and freezing. Label the package or container with the date and contents. Use the frozen green beans within 6 to 8 months for best quality.
Green beans can be frozen in their raw state, but consider blanching and shocking them for the best results. Not only does cooking them this way lock in their vibrant green color, but Registered Dietitian and Chef Abbie Gellman says it also eliminates surface microorganisms and dirt, preventing deterioration.
Well yes, you can “just chuck them into a bag", however you probably will run into several things that may give you pause depending on the vegetable. Green beans have a tendency to turn an unappetizing dark green if not blanched. The also have a tendency to get mushy..
To blanch green beans, fill a large pot of water, set over high heat, and bring it to a boil. Salt the water (per quart of water, estimate a tablespoon of kosher salt), which will bring the green beans to life and enhance their flavor. Once the water is boiling, add the beans and cook for two to three minutes.
Then cover your green beans with water, and place a microwave-safe lid on the dish. (No lid? Plastic wrap will work instead.) Set your microwave to high and cook for about 5-6 minutes, until the green beans are bright green and crisp-tender.
The vegetable helps fight inflammation and is a good source of folate and potassium, which helps regulate blood pressure. Green beans also are a good source of protein and fiber, which helps lower cholesterol, Vadiveloo said. "Fiber is underconsumed by U.S. adults and children, and it's good for gut health," she said.
In summary, the safest way to eat green beans is usually cooked, but green beans can be eaten raw as well. Just be sure to wash them under running water before using them, as you would with any other produce. And because green beans contain lectins, eating them raw may result in tummy troubles.
As beans start to spoil, you may see brown spots or notice that they feel soft and slimy.They can feel limp and might have a sour, rotten smell. Moisture is usually the biggest threat to green bean freshness.
Rinse the beans under cool running water and drain. Trim the stem ends with a sharp knife. Trim the bottom end if desired. Then, cut the green beans to your preferred size or leave them long - your choice.
While the beans are cooking, fill a large bowl with cold water and ice.As soon as the beans are done cooking, transfer them immediately to the ice bath to stop the cooking process and preserve their bright green color. Leave the beans in the bowl of ice water for a few minutes before removing them with tongs.
Place soaked beans in a large pot; cover with fresh water and bring to a boil.Reduce heat, cover, and simmer gently until beans are tender but firm. Most beans will cook in 45 minutes to 2 hours depending on the variety.
Store beans in a veggie crisper or an air-tight plastic container. You can keep them in the plastic bag they came in from the store, but condensation may develop and speed up spoilage. To prevent this, place a paper towel in the bag or container to absorb extra moisture, and replace it as it gets damp.
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.