Baked Asiago Green Bean Fries + Spicy Tomato-Basil Ketchup
Crispy Asiago coated baked green bean "fries" that you can dunk into a magnificent spicy tomato-basil ketchup.
Ingredients
SPICY TOMATO-BASIL KETCHUP:
- 1/2 cup ketchup
- 1/2 cup basil leaves rinsed and patted dry
- 1 clove garlic peeled
- 1/4 teaspoon red pepper flakes
- kosher salt to taste
- freshly ground black pepper
BAKED ASIAGO GREEN BEAN FRIES:
- 1 pound trimmed fresh green beans
- 2 egg whites lightly beaten
- 1 cup Asiago cheese coarsely grated
- 1 cup panko breadcrumbs
Instructions
For the Tomato-Basil Ketchup:
- In the bowl of a food processor {mini works perfectly!} add the basil leaves, garlic, pepper flakes, ketchup and s & p. Pulse until garlic is minced fine. Chill until ready to serve.
MAKE the Green Bean Fries:
- To Blanche: Rinse and then trim the stems off of a pound of green beans. Bring a pot of water to boil and season with a couple pinches of kosher salt. Drop in the pound of trimmed green beans for 3-4 minutes.
- Meanwhile, prepare a large bowl with icy water. After the 3-4 minutes are up, remove the beans with tongs and plunge into the icy water. Remove and towel dry.
- For your breading stations; in one shallow dish whisk two egg whites. In a separate bowl stir together the Asiago, Panko and black pepper.
- Working in batches; toss the green beans in the egg whites, drain off the excess and toss them in the Asigao bread crumb mixture.
- Place the breaded green beans on a parchment or Silpat lined sheet pan.
- Bake in a preheated 425 degree oven for 15-20 minutes. Do not turn or toss, just watch closely so the green bean fries do not burn.
- Remove and sprinkle lightly with kosher salt and serve with tomato-basil ketchup.
Nutrition
Calories: 157kcal | Carbohydrates: 19g | Protein: 10g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 544mg | Potassium: 283mg | Fiber: 3g | Sugar: 8g | Vitamin A: 885IU | Vitamin C: 11mg | Calcium: 252mg | Iron: 2mg