Rating: 4.75 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This recipe has been tweaked many times over the years and is a great hit. The cucumber wasabi dipping sauce is fantastic! Even the kids love them and good luck getting them to eat plain green beans!


Recipe Summary test

10 mins
20 mins
30 mins
1 hr
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Cucumber Wasabi Dip:
Green Bean Fries:


Instructions Checklist
  • Blend ranch dressing, cucumber, 1 tablespoon milk, horseradish, vinegar, wasabi powder, 1/8 teaspoon salt, and cayenne pepper together in a food processor until dip is smooth. Transfer dip to a bowl, cover, and refrigerate until chilled, at least 30 minutes.

  • Bring water and chicken broth to a boil; add green beans and cook until slightly tender, about 10 minutes. Drain.

  • Whisk egg and 1 tablespoon milk together in a bowl. Combine bread crumbs, French-fried onions, 3/4 teaspoon salt, onion powder, black pepper, and garlic powder together in a separate bowl. Place flour in a third bowl.

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

  • Press green beans in flour until evenly coated. Dip coated green beans in egg-milk mixture, allowing excess liquid to drip back into bowl. Transfer green beans to bread crumbs mixture and press to coat, shaking off excess. Arrange coated beans in 1 layer on a plate or in a colander.

  • Working in batches, fry coated green beans in the hot oil until crisp, about 1 minute 30 seconds. Transfer green bean fries to a paper towel-lined colander using a slotted spoon. Serve green bean fries with dip.

Cook's Note:

Substitute 2% milk for the whole milk, if desired. Use 2 teaspoons instead of 1 tablespoon.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition data for this recipe includes the full amount of chicken broth for boiling green beans. The actual amount consumed will vary.

Nutrition Facts

462 calories; protein 4.1g; carbohydrates 26.1g; fat 38g; cholesterol 27.3mg; sodium 583.6mg. Full Nutrition

Reviews (4)

4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I made exactly as written and was torn on how to rate this recipe but am going with a 4. Lets start with the positive shall we? The wasabi dip is absolutely amazing and goes perfectly with these green beans. The french fried onions were also genius IF you can get them to stick to the bean. Even with the double dipping method I was unable to get the onions or the bread crumbs to stick so I just had clumps of it here and there. I think a tempura batter makes a better coating for fresh veggies but then you'd lose out on the french fried onions in this recipe. One other to add and that is I felt the chicken broth got lost and was an unnecessary expense. I think salted water would work just fine. Overall this was a great recipe and one I will make again with some tweaks. If you like cucumbers and wasabi then you have to try this dip! Read More
Rating: 5 stars
I love these! First time I had fried plantains was at Bongos in Downtown Disney (Now referred to as Disney Springs). I found this recipe and have made it several times. I did not tweak anything just followed the directions and they are delicious! Who would have guessed mayo ketchup and garlic went so well together. I did notice that the plantains cannot be too ripe. If they are they don't seem to crisp up as nice. Enjoy! Read More