Copy Cat Recipe – TGI Friday’s Green Bean Fries

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Copy Cat Recipe - TGI Friday's Green Bean Fries

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Copy Cat Recipe - TGI Friday's Green Bean Fries

Ingredients

1/2 Pound of Green Beans ( trim off ends)

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

Transfer fried beans to a paper towel so all the excess oil is absorbed

Serve with the dip 🙂

Copy Cat Recipe - TGI Friday's Green Bean Fries

Print
:

Ingredients

  • ½ Pound of Green Beans ( trim off ends)
  • 2 cups chicken broth, low salt
  • ½ lb green beans - I do not suggest canned beans
  • 1 Egg
  • ½ c milk
  • 1 c Bread Crumbs
  • ¼ Cup of Flour
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp of Salt
  • ¼ tsp of Pepper
  • Vegetable Oil
  • DIP:
  • ½ c ranch dressing
  • ¼ c Cucumber - grated ( I use a cheese grater)
  • 1 Tablespoon of Wasabi Horseradish Sauce - ( Dressing Section )

Instructions

  1. Dip - Combine all the ingredients in a bowl ( done). Refrigerate the dip until it is served
  2. 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
  3. Once beans are cooled. Dry off the beans.
  4. 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
  5. In a bowl whisk the egg and milk together
  6. Dip each green bean into the egg mixture then dredge in the flour mixture. Place on a parchment paper lined cookie sheet
  7. 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
  8. Heat the oil in a stockpot ( 350 Degrees) you only need about 2 inches of oil
  9. Fry the green beans about 5 at a time. It should take 90 seconds to fry each one
  10. Transfer fried beans to a paper towel so all the excess oil is absorbed
  11. Serve with the dip 🙂

Recipe is adapted from HERE