Recipes: Happy Fry Day – Green Bean Fries

 Nothing brings on the weekend like party food but you can make healthier choices and besides eating fried food in moderation is ok.

I guarantee you if you don’t like green beans you will love green bean fries.  Everything tastes better when you deep fry it.

Hope you enjoy this tasty dish.

green bean fries


Makes 8 servings

oil for frying

1 pound fresh green beans, trimmed

1/2 cupwater

1 gg

1/2 cupmilk

2 cups seasoned bread crumbs

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 cup all-purpose flour


1. Heat the oil in a deep fryer or electric skillet to 375 degrees F (190 degrees C).

2. Combine the green beans and water in a saucepan. Cover and bring to a boil. Cook until the beans are bright green, about 4 minutes. Drain and transfer to a bowl. Cover with cold water and set aside.

3. In one bowl, whisk the egg and milk together. In a separate bowl, mix together the bread crumbs, chili powder, garlic powder, and onion powder. Drain the green beans and toss with flour to coat, shaking off the excess. Dip the beans into the egg mixture and then into the bread crumbs, coating thoroughly.
4. Fry beans in batches so they are not touching. Cook until golden brown and crispy, about 2 minutes. Drain on paper towels.



Recipes: Happy Fry Day – Bloomin Onion

I don’t know about you but I have always wanted to try this, they are great in restaurants but who says you can’t make restaurant quality appetizers at home.

Also have fun with the dip; the ingredients posted below is just a suggestion bring out your inner chef.

Happy Fry Day!!!!

blooming onion


Ingredients for dip

2 tablespoons mayonnaise

2 tablespoons sour cream

1 1/2 teaspoons ketchup

1/2 teaspoon Worcestershire sauce

1 tablespoon drained horseradish

1/4 teaspoon paprika

Pinch of cayenne pepper

Kosher salt and freshly ground black pepper

Ingredients for Onion

1 large sweet onion, such as Vidalia (about 1 pound)

2 1/2 cups all-purpose flour

1 teaspoon cayenne pepper

2 tablespoons paprika

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

Freshly ground black pepper

2 large eggs

1 cup whole milk

1 gallon soy or corn oil

Kosher salt



Combine all of the dip ingredients in a bowl, cover and refrigerate.

Slice the onion (see below). Whisk the flour, cayenne, paprika, thyme, oregano, cumin and 1/2 teaspoon black pepper in a bowl. In a small deep bowl, whisk the eggs, milk and 1 cup water.

Place the onion in a separate bowl, cut-side up, and pour all of the flour mixture on top. Cover the bowl with a plate, then shake back and forth to distribute the flour. Check to make sure the onion is fully coated, especially between the “petals.” Lift the onion by the core, turn over and pat off the excess flour; reserve the bowl of flour. Using a slotted spoon, fully submerge the onion in the egg mixture (spoon on top, if necessary). Remove and let the excess egg drip off, then repeat the flouring process. Refrigerate the onion while you heat the oil.  Heat the oil in a large deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees. Pat off excess flour from the onion. Using a wire skimmer, carefully lower the onion into the oil, cut-side down. Adjust the heat so the oil temperature stays close to 350 degrees. Fry about 3 minutes, then turn the onion over and cook until golden, about 3 more minutes; drain on paper towels. Season with salt and serve with the dip.

How to Slice a Bloomin’ Onion

1. Cut off 1/2 inch from the pointy stem end of the onion, then peel.

2. Place the onion cut-side down. Starting 1/2 inch from the root, make a downward cut all the way through to the board.

3. Repeat to make four evenly spaced cuts around the onion.

4. Continue slicing between each section until you have 16 evenly spaced cuts.

5. Turn the onion over and use your fingers to gently separate the outer pieces


FM on the Night Shift’s Exclusive Interview with Queen Nyoka on Podcast

Sound Cloud FMOTNS Queen Nyoka


The Queen of Rebel Music, Queen Nyoka, is a rising star recording artist hailing from the San Francisco Bay Area. Her sophisticated neo-soul vocal style includes elements of R&B, hip hop, reggae and world beat and her unique songs capture meaningful messages which are delivered both true and compelling. Listen to her unique story and music right here on WRRR!

Originally aired 7/19/14

FM on The Night Shift’s Exclusive Interview with Huff (Huff & Keen) on The DelCo Takeover on Podcast



The Deliberate Collaborationz takeover continues… D.j. Funkayy and Modesty D Filmmaker chops it up w Keen, one half of the dynamic duo Huff n Keen. Keen lets you in on the groups music, how they clicked up and more!

Originally aired 03/21/11

Delco’s Facebook


FM on The Night Shift’s Exclusive Interview with Polar Pat on The DelCo Takeover on Podcast



The Deliberate Collaborationz Takeover concludes on Rhythm Rave Radio, and Funk and Modesty interviews Patrick Gordon aka Polar Pat, and how the super producer plans to take DelCo Recordings to the top of the Mile high and beyond!

Originally aired 04/01/11

Delco’s Facebook