Tortilla Chip Green Beans With Creamy Guacamole Dip |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The residents fell in love with these and it was a pleasure to watch and listen to them - they didn't know what it was and we kept them guessing! Issue 63, Cuisine at Home. Ingredients:
vegetable oil (for frying) |
2 cups tortilla chips, coarsely chopped |
3/4 cup panko breadcrumbs |
1 teaspoon kosher salt |
1/4 teaspoon cayenne |
1/2 lb green beans, trimmed |
salt |
1/2 cup buttermilk |
1/4 cup all-purpose flour |
2 tablespoons cornstarch |
1/4 teaspoon kosher salt |
1 avocado, pitted & peeled |
2 teaspoons fresh lime juice (not the bottled kind) |
1/2 cup plain yogurt |
1/4 cup sour cream |
1 pinch crushed red pepper flakes (or more) |
2 tablespoons scallions, minced |
2 tablespoons chopped fresh cilantro |
Directions:
1. MAKE THE DIP FIRST - SO THAT IT CAN CHILL:.
2. Mash avocado with lime juice in a bowl.
3. Stir in the remaining ingredients, then salt to taste.
4. Chill before serving.
5. BUTTERMILK BATTER:.
6. Whisk all batter ingredients together in a bowl until there are no lumps.
7. Prepare the batter just before you need it. However, it's okay if it sits 5-10 minutes.
8. GREEN BEANS:.
9. HEAT 1-1/2-2 of oil to 375ºF in a saucepan.
10. Process crushed chips in a food processor until fine(to make 1 cup).
11. Combine processed chips, panko, salt and cayenne in a large resealable plastic bag.
12. Coat 1/4 of the beans in the prepare batter.
13. Transfer to the bag and shake until well coated; repeat with remaining beans.
14. Fry beans in hot oil for 1-2 minutes, or until golden.
15. Drain on a paper towel-lined plate, season with salt and serve with guacamole dip.
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