The Mean Green

Total Time:
1 hr 25 min
Prep:
25 min
Inactive:
15 min
Cook:
45 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • For the Topping:
  • 1/2 cup buttermilk
  • Reserved 1/2 Vidalia onion, thinly sliced, with a mandoline
  • 3 medium shallots, thinly sliced with a mandoline
  • 1 cup all-purpose flour
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon seasoned salt
  • 1 teaspoon freshly cracked black pepper
  • 4 cups canola oil
Directions

In a medium bowl place buttermilk, onion, and shallots. Let sit 10 minutes, drain well.

In a medium bowl, combine flour and seasonings. When green beans have been in the oven 25 minutes, in a large frying pan, heat canola oil to 350 degrees F. While oil is heating, dredge drained onion and shallots in flour mixture. Drop carefully into the hot oil, 1/3 at a time. They will cook rapidly, 1 minute or less. Turn over if necessary. Remove and drain on paper towels. Let oil heat between batches.

When timer goes off for green beans, take out of oven, top with onion-shallot mixture, evenly coating the casserole, place back into oven and continue to cook for 5 more minutes. Remove and let set 5 minutes before serving.


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    This recipe is featured in:

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