Salt Pepper Garlic Green Bean Casserole Poppers
Chef Christian Gill
10
35 minutes
20 minutes
American
Moderate
Your favorite holiday side dish in a pop-able, dippable ball? YES, PLEASE. Chef Christian shows you how to make these Salt Pepper Garlic Green Bean Casserole Poppers - watch the recipe video below!
Ingredients
32 oz Canned Green Beans
2 cups French Fried Onions
1 cup Panko
3 cups Baby Bella Mushrooms (sliced)
3 Tbsp Butter
3 Tbsp and 1 cup flour
2 Tbsp and 2 Tbsp Spiceology Salt Pepper Garlic
1/2 cup Romano Cheese (freshly shredded)
3 quarts Fry Oil
4 eggs
1 cup Parmesan Cheese
1 cup Shallots (small dice)
2 cups Whole Milk
Directions
In a large mixing bowl, combine green beans, 1 cup of French fried onions, 1 cup of panko, 1 cup of parmesan cheese.
Roll into small 1.5 oz balls and set aside.
Blend 1 cup of French fried onions in a blender to a fine crumb.
Add blended onions to 1 cup of panko and mix. Set aside. Whisk eggs together and set aside. In a small bowl combine 1 cup of flour with 2 tbsp Salt Pepper Garlic.
Coat balls in flour mix, then egg wash, then panko onion mix. Set aside on a sheet pan lined with paper towels to drain excess oil.
In a large Dutch oven, bring frying oil to 350 degrees. Fry balls to a golden brown and set aside.
In a large skillet, melt butter and add shallots. Sauté for two minutes then add mushrooms. Sauté for 5 min over medium high heat. Add 2 tbsp of Salt Pepper Garlic and continue to sauté. Sprinkle 3 tbsp of flour into mushroom mixture and stir together until clumpy and butter is completely absorbed.
Whisk in 2 cups of milk to create a mushroom roux. Add 1/2 cup of freshly shredded Romano cheese. Add 1 can of cream of mushroom soup. Bring to a light simmer. Reduce heat to low. Ladle into a small bowl.
Place Salt Pepper Garlic Green Bean Balls on platter with the bowl of mushroom dip and dig in!
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