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.
IngredientsFor the gravy: • 3 tablespoons unsalted butter • 3 tablespoons all-purpose flour • 1 1/2 cups milk, plus more as needed • 1 cup low-sodium chicken stock • kosher salt, to taste • ground black pepper, to taste For the vegetables: • vegetable oil, enough to half-fill a large dutch oven, for frying • 2 cups pancake mix, prepared according to package directions in a large bowl • 2 large shallots, sliced into 1/4-inch thick rings • 8 ounces large cremini mushrooms, sliced 1/2-inch thick • 1 pound green beans, trimmed • kosher salt, to taste
In a large saucepan over medium heat on the stove-top, 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 milk and chicken stock and season to taste with salt and pepper.
Bring the mixture to a boil and then reduce it to a simmer while whisking constantly. Cook the gravy until it thickens and deepens in flavor, for about 10 minutes. The gravy will begin to thicken after about 2-3 minutes, at which time you can reduce whisking to only occasionally.
Taste for seasonings and adjust if needed.
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 on the stove-top over medium-high heat.
Set a cooling rack over a baking sheet.
Slowly mix the prepared pancake mix with some additional milk until it has the consistency of a thick syrup.
In a large bowl, combine the shallot ring slices, mushrooms, and 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 make sure they don't clump.
Using the clean slotted spoon, remove the fried vegetables once they finish cooking and place them on the prepared cooling rack. Salt them immediately. Do not stack the vegetables as they cool, this can make them soggy.
Repeat this process until all of the vegetables are fried and salted.
Place the fried vegetables on a platter and pour on half of the gravy.
Serve hot and with the other half of the gravy on the side for those who want more!