INGREDIENTS

* 1/2 cup buttermilk ranch dressing
* 1/4 cup peeled, seeded, and finely chopped cucumber
* 1 tablespoon milk
* 1 1/2 teaspoons prepared horseradish
* 1 teaspoon wasabi powder (optional)
* 1/8 teaspoon salt
* 1 pinch cayenne pepper
*
* 4 cups vegetable broth
* 1/2 pound fresh green beans, trimmed
* 1 egg, lightly beaten
* 1 cup milk
* 1 cup all-purpose flour
* 1 cup dry bread crumbs
* 3/4 tablespoon salt
* 1/2 teaspoon ground black pepper
* 1/4 teaspoon garlic powder
* 1/2 teaspoon onion powder
* vegetable oil for frying

DIRECTIONS

1. Make the dip by combining the buttermilk ranch dressing, cucumber, milk, horseradish, wasabi, salt, and cayenne pepper into a blender. Blend on low until well mixed. Pour into a small bowl and refrigerate. The dip will thicken as it chills.
2. Place the broth in a saucepan over medium-high heat. Add the beans, cover, and bring to a boil; reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
3. Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the bread crumbs, salt, black pepper, garlic powder, and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture, and then into the bread crumb mixture. Place beans on a plate until all are coated.
4. Heat 1 1/2 inches of oil in a deep skillet (or use a deep fat fryer) over medium-high heat to 350 degrees F (175 degrees C). Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool. Serve with horseradish-wasabi dip.

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