WITH WASABI CUCUMBER DIP

1 cup light beer
3/4 cup plus 2-3 tablespoons flour
1/2 tsp salt
1 tbsp plus 1 teaspoon cumin seed
2 tsp kosher salt
1 lb green beans, trimmed (leave in long lengths)

Blend beer, flour, and 1/2 tsp salt until consistency of thin pancake batter. Add more flour if too thin. Let stand, covered in plastic wrap, for 1 hour and stir again.

Toast cumin seed over moderate heat for 3-4 minutes or until it is fragrant and several shades darker. Grind until fine and combine with kosher salt.

Heat 2-inches of oil in large skillet to 375 degrees F.

Dip beans into batter in batches, letting excess drip off, and fry in batches for 2 minutes or until they are golden. Drain and sprinkle with salt. Keep warm until ready to eat. Serves 6   WARNING! These are addictive....LOL

 

FOR THE WASABI CUCUMBER RANCH DIP-TNT
1/2 cup bottled ranch dressing (Hidden Valley is best)
1/4 cup cucumbers, peeled, seeded, minced
1 tablespoon milk
1 1/2 teaspoons prepared horseradish
1 teaspoon cider vinegar
1 teaspoon wasabi powder
1/8 teaspoon salt
1 pinch cayenne pepper

 

Combine dip ingredients in blender. Blend until smooth. Place in bowl; cover and chill till ready to use. Dip will thicken as it chills.