Black & Decker CRISP'nBAKE TOD6020BC Guide D'utilisation Et D'entretien page 19

Garlic and Parmesan Green Bean Fries
with Cajun Remoulade
Prep Time: 15 minutes
Servings: 6
Ingredients:
1 lb. fresh green beans
1 cup panko breadcrumbs
½ cup shredded parmesan
1 Tbsp. granulated garlic
1 tsp. smoked paprika
1 tsp. dried parsley
2 eggs
½ cup flour
1 tsp. salt
½ tsp. ground black pepper
Directions:
1. Rinse the green beans and snap off stem end.
2. Place flour in a small bowl, add salt and pepper. Stir to combine. Set aside.
3. In another bowl, place the eggs and whisk them. Set aside.
4. In a medium bowl, mix the panko breadcrumbs, parmesan cheese, garlic
powder, paprika, and dried parsley.
5. Line a rimmed baking pan with either parchment paper, foil, or plastic
wrap. Sprinkle some of the breadcrumb mixture on it to help keep the
green beans from sticking. Set aside.
6. Line up your bowls on the counter, with the flour bowl first, then the eggs,
and lastly the bowl with the breadcrumbs.
7. Start by dredging the green beans in the seasoned flour, then dipping in
the eggs, and lastly dredging in the breadcrumbs. Place on the prepared
baking pan. Repeat the process until the beans are all coated.
8. Transfer the coated green beans into the mesh cooking basket for the
toaster oven. Leave a little space between the beans to allow for air flow.
Place in the oven and turn the dial to air fry. Set the timer to 5 minutes and
push start. Air fry until the green beans are golden brown. Repeat until all
the green beans are cooked.
Make the Remoulade Sauce: While the green beans are cooking combine
the ingredients in a small bowl and stir until blended. Taste and adjust
seasonings if desired. Set aside. Use this as a dip for the green beans.
TOD6020BC_29178_EF_IB_C.indd 19 TOD6020BC_29178_EF_IB_C.indd 19
Cook Time: 15 minutes
Serving Size: 2-3 fries
Remoulade Sauce:
½ cup mayonnaise
1 Tbsp. whole grain mustard
½ tsp. pickle juice
1 tsp. minced garlic
1 tsp. Cajun seasoning
½ tsp. hot sauce
½ tsp. kosher salt
Total Time: 30 minutes
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