Add all the ingredients to a bowl and whisk until well combined. If you like the sauce thinner for drizzling you can thin it out with al little milk. Set aside.

To a high speed blender or spice grinder, add the toasted onion. Blend until it is the same coarseness as the breadcrumbs.To a shallow bowl add the eggs.

To a another bowl add the breadcrumbs, toasted onion and salt, mix well.

To a large, high-sided heavy pan, fill ½ way with oil. Heat the oil to 350°F/180°C.

Preheat the oven to 200°F/95°C (or use warm setting). Place a cooling rack inside a baking sheet and place in the oven. Have a paper towel close by to place the fried beans on to drain.

While the oil heats, coat the green beans into the egg allowing excess to drip off, then coat evenly in the breadcrumbs, repeat with all the green beans. Fry until golden brown, about 1 to 1 ½ minutes. You will need to work in batches so you don’t overcrowd the pan. They may sizzle on and off, this is just the moisture coming out of the green beans.

After they are browned, transfer to the paper towel to drain off any excess oil, then place in the oven on the rack to keep warm while you finish frying the rest of the green beans. Serve immediately with the dipping sauce.