Crispy Green Beans with Spicy Dip

Combine buttermilk ranch dressing, cucumber, milk, horseradish, wasabi, salt, and cayenne pepper in a blender. Blend on low speed until ingredients are fully incorporated. Transfer the mixture to a small bowl and refrigerate. The dip will thicken as it cools.

Heat the broth in a saucepan over medium-high heat. Add the beans and cover the pan. Bring the mixture to a rolling boil, then reduce the heat to medium and let it simmer until the beans turn bright green and are tender, approximately 8 minutes. Drain the beans immediately into a colander and rinse them under cold running water. Set the cooled beans aside.

In a shallow dish, whisk together beaten egg and milk. In another shallow dish, place the flour. In a third shallow dish, mix together bread crumbs, salt, black pepper, garlic powder, and onion powder. Dip each bean into the flour, coating it lightly, then into the egg mixture, making sure to coat it evenly, and finally into the bread crumb mixture, pressing the crumbs onto the bean to ensure they stick. Place the coated beans on a plate until all are prepared.

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). Carefully add the beans to the hot oil in batches, without overcrowding, and fry until they turn golden brown. Remove the fried beans from the oil with a slotted spoon and drain on paper towels to remove excess oil. Serve the crispy fried beans with the horseradish-wasabi dip.