Deep-fried green bean casserole

Votes: 6

Time: 40 min.
Complexity: easily
Servings: 8 - 10

Green bean casserole is a traditional side dish served in American homes with meat and poultry during the fall and winter holidays. This recipe takes the classic version of this casserole and makes it even more delicious. Instead of baking it in a creamy mushroom sauce, the green beans, along with shallots and cremini mushrooms, are coated in batter and deep-fried until crispy and golden brown, then served with a delicious, thick, creamy sauce. To save time, use a dry pancake mix for the batter. It works great.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons unsalted butter
3 tbsp. premium flour
1.5 cups milk + more as needed
1 cup lightly salted chicken or mushroom broth
Vegetable oil, for deep-frying
2 cups store-bought pancake mix, prepared according to package directions
2 large shallots, sliced into 0.5cm thick rings.
220g large crimini mushrooms, sliced 1cm thick.
450 g green beans, ends removed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Crimini mushrooms, green beans, shallots, milk

Cooking the dish according to the recipe:

In a large saucepan, heat the butter over medium heat until melted, 2-3 minutes. Stir in the flour and cook until lightly golden and fragrant, 2-3 minutes. Stir in the milk, broth, and a generous pinch of salt and black pepper.
Bring to a boil, then reduce heat and simmer, stirring constantly. Cook until the gravy thickens and becomes fragrant, about 10 minutes, stirring occasionally. The gravy will thicken quickly, but continue cooking, and the flavor will deepen. Season with salt and pepper to taste.

Turn off the heat and cover with a lid to keep the gravy warm while you fry the vegetables.
Fill a large cauldron halfway with vegetable oil and heat it over medium-high heat to 190°C. Place a rack on a baking sheet.
Thin the pancake batter with milk until it reaches the consistency of thick pancake syrup (4-8 tablespoons of milk, depending on the brand of dry mix). Separate the chopped shallots into individual rings.

Combine the vegetables and mushrooms in a large bowl, then add one-third of the vegetables to the batter. Toss to coat evenly.
Using a slotted spoon, remove the vegetables from the batter, letting any excess drip back into the bowl, then drop them into the hot oil. Fry until deep golden brown, about 2 minutes. Break up the vegetables with a clean slotted spoon as they fry.
Transfer the roasted vegetables to a wire rack on a baking sheet; do not stack them on top of each other. Season generously with salt. Repeat with the remaining vegetables, roasting two more batches.
Transfer the fried vegetables to a large platter. Pour half the hot sauce over them. If the sauce thickens too much after sitting, thin it with a little more milk.
Serve the roasted vegetables immediately with the remaining sauce.