Green Bean and Asparagus Fries with Dipping Sauce

Susie Fishbein

Recipe By Susie Fishbein

Cook & Prep: 1 h
Serving: 8
Contains:

Preference: Parve
Difficulty: Medium
Occasion: Chanukah
Diet: Vegetarian , Pescetarian
Source: Whisk by Ami Magazine

Ingredients (9)

Main ingredients

4 large eggs, whisked well
1 and 3/4 cups Gefen Panko Crumbs

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Gefen Panko Crumbs
1 pound string beans, stem ends sliced off
1 bunch (20-28 spears) medium-thick asparagus, bottom 2 inches cut off
Glicks Nonstick Cooking Spray

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Glicks Cooking Spray

Dipping Sauce

1/2 cup Gefen Mayonnaise

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Gefen Mayonnaise
1 tablespoon yellow mustard
1 tablespoon finely chopped dill or Israeli pickles
2 teaspoons pickle juice from jar or can of pickles

Start Cooking

Prepare the Fries

Preheat oven to 425 degrees Fahrenheit.
Set up a two-part breading station. Place the whisked eggs in one part and the panko in the second part.
Working with a small handful of string beans at a time, dip into the eggs and then into the Panko, patting to adhere the Panko to the vegetables. Place in a single layer, with space between the coated “fries,” on one to two jelly-roll pans. Repeat with remaining string beans and the asparagus. Using a sweeping motion, spray nonstick cooking spray over the string beans and asparagus. Bake, uncovered, for 12 minutes, until crisp and light golden brown.

For the Dipping Sauce

Prepare while the veggies are baking.

In a medium bowl, whisk the mayonnaise, mustard, chopped pickle, and pickle juice. Serve alongside the "fries."

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