Recipe Background
Here's a way to flip the script and turn the vegetable side into the most sought-after, craved part of the Thanksgiving meal. Fried Green Bean Casserole transforms mushrooms, shallots, and of course green beans into crispy, salty treats with fresh and tender interiors. Slathered in a deeply savory and rich gravy, Fried Green Bean Casserole has an addictive taste that rings with holiday cheer. It takes your vegetables from simple greens to greatness.
Here's a way to flip the script and turn the vegetable side into the most sought-after, craved part of the Thanksgiving meal. Fried Green Bean Casserole transforms mushrooms, shallots, and of course green beans into crispy, salty treats with fresh and tender interiors. Slathered in a deeply savory and rich gravy, Fried Green Bean Casserole has an addictive taste that rings with holiday cheer. It takes your vegetables from simple greens to greatness.
Ingredients
For the gravy:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup low-sodium chicken stock
- kosher salt to taste
- ground black pepper to taste
For the vegetables:
- vegetable oil to taste
- 2 cups pancake mix prepared according to package directions in a large bowl
- milk to taste
- 2 large shallots sliced into 1/4-inch-thick rings
- 1 (8-ounce) carton cremini mushrooms sliced 1/2-inch-thick
- 1 pound green beans trimmed
- kosher salt to taste
Directions
- In a large saucepan over medium heat, melt the butter.
- Whisk the flour into the melted butter and cook until the raw flour smell dissipates and the flour toasts, about 2-3 minutes.
- Whisk in the 1 1/2 cups of the milk and the chicken stock and season with the salt and the pepper.
- Bring the milk-stock mixture to a boil and then reduce it to a simmer, while whisking constantly. Cook, stirring occasionally, the gravy until it thickens and deepens in flavor, about 10 minutes.
- Remove the gravy from the heat and cover to keep it warm.
- Fill a large Dutch oven halfway with the vegetable oil. Heat the oil to 375 degrees F over medium-high heat.
- Set a cooling rack over a baking sheet.
- Slowly mix the prepared pancake mix with the extra milk until it has the consistency of a thick syrup.
- In a large bowl, combine the shallot ring slices, the mushrooms, and the green beans.
- Add about 1/3 of the vegetables to the batter, stirring to ensure all of them receive even coating.
- Using a slotted spoon, lift the vegetables out of the batter and place them gently into the hot oil. Make sure you allow any excess batter to fall back into the bowl before placing the vegetables in the oil.
- Fry the battered vegetables until they are golden-brown, about 2-3 minutes. Use a clean slotted spoon to gently move them around to ensure they don't clump.
- Using the clean slotted spoon, remove the fried vegetables and place them on the prepared cooling rack. Add the extra salt to them immediately. Do not stack the vegetables as they cool, as this can make them soggy.
- Repeat this process until all of the vegetables are fried and seasoned.
- Place the fried vegetables on a platter and add 1/2 of the gravy.
- Serve hot and with the remaining gravy on the side.
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