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combine dip ingredients in blender. blend until smooth. place in bowl; cover and chill till ready to use. dip will thicken as it chills. place beans in the broth. bring to a boil and cook 15 minutes, then place in cold water to stop cooking process. mix beaten egg with milk in a shallow bowl. measure 1 cup of flour into another shallow bowl. combine bread crumbs, 3/4 teaspoons salt, black pepper, onion powder and garlic powder into a third bowl. take a handful of beans out of the water and shake off excess liquid. coat the beans with the flour, shaking to remove excess flour. dip the beans, one at a time, into egg/milk mixture, then dip in breadcrumb mixture. place the beans on a plate until all are coated. heat the shortening or oil to 350f in a heavy skillet(or use deep fryer). use enough to cover the beans, about 1 1/2 inches. fry until golden brown, about 1 1/2 minutes. drain on paper towels. to serve, place on a large platter and serve with the wasabi cucumber ranch dip. enjoy!
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Versatile 8-qt stock pot — everyday soups, pasta, blanching
German V-blade slicer — safer than flat mandoline, multiple inserts
Vegetables organized by botanical family — deep understanding of produce
Individual cups for perfectly shaped poached eggs
Afro-Asian-Southern plant-based cooking — flavor-driven, soulful