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Recipe by Susie Fishbein

Green Bean and Asparagus Fries with Dipping Sauce

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Parve Parve
Medium Medium
8 Servings
Allergens

Ingredients

Main ingredients

  • 4 large eggs, whisked well

  • 1 and 3/4 cups Gefen Panko Crumbs

  • 1 pound string beans, stem ends sliced off

Dipping Sauce

  • 2 teaspoons pickle juice from jar or can of pickles

Directions

Prepare the Fries

1.

Preheat oven to 425 degrees Fahrenheit.

2.

Set up a two-part breading station. Place the whisked eggs in one part and the panko in the second part.

3.

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

1.

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

For the Dipping Sauce

Prepare while the veggies are baking.

Green Bean and Asparagus Fries with Dipping Sauce

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