Crispy Green Beans

½ cup buttermilk ranch dressing
¼ cup peeled, seeded & fine chopped cucumber
1 tbsp milk
1½ tsp prepared horseradish
⅛ tsp salt
1 pinch cayenne pepper
4 cups vegetable stock
250 g fresh green beans, trimmed
1 egg, lightly beaten
1 cup milk
1 cup flour
1 cup dry bread crumbs
¾ tbsp salt
½ tsp ground black pepper
¼ tsp garlic powder
½ tsp onion powder
Rice bran oil, for frying
1 tsp SIDS CRAZY SALT
SIDS RASPBERRY VINEGAR

Make the dip by combining the buttermilk ranch dressing, cucumber, milk, horseradish, salt and cayenne pepper into a blender. Blend on LOW until well mixed. Pour into a small bowl and refrigerate. The dip will thicken as it chills.
Place the stock in a saucepan over medium-high heat. Add the beans, cover and bring to a boil then reduce heat to medium and simmer until beans are bright green and tender, about 8 minutes. Immediately drain beans into a colander and rinse under cold water. Set aside to cool.
Combine the beaten egg with milk in a shallow bowl. Place the flour in another shallow bowl. In a third shallow bowl, combine the SIDS CRAZY SALT, bread crumbs, salt, black pepper, garlic powder and onion powder. Working with a handful of beans at a time, dip each bean first into flour, then into the egg mixture and then into the bread crumb mixture. Place beans on a plate until all are coated.
Heat 4 cm of oil in a deep frypan (or use a deep fat fryer) over medium-high heat to 175°C. Fry the beans several at a time, without crowding, until golden brown. Drain on paper towels and cool.
Serve with horseradish dip. Alternatively, serve with SIDS RASPBERRY VINEGAR as a dip.