This one is a little different. Green bean casserole is very creamy and soft once you get past the initial, thin layer of toasted onions. I thought that it would be great to somehow increase the crunchiness while keeping the creaminess. This would also be a great opportunity to introduce some other flavors like dried herbs for instance.
The result is a two bite sized, crunchy little ball that reminds you of green bean casserole, but tastes better.
Note: Bread crumbs are used to thicken the green bean casserole. It is important that once they are mixed in the mixture is allowed to sit for about 5 minutes. This will allow the bread crumbs to fully absorb their capacity of moisture.
Yield: 12-14 Bites
- 2C Leftover green bean casserole
- ⅓C Plain, dried bread crumbs
- ½C Colby Jack cheese (finely shredded)
- 2tspn Dried, Italian seasoning blend
- 1C Milk
- 1 Egg
- 1C All-purpose flour
- Salt, pepper, all-purpose seasoning to taste
- 1-1½gal Cooking oil for frying
Add the bread crumbs to the green bean casserole and stir to combine, making sure that they are fully incorporated.
Add the cheese and stir to combine.
Roll 1½oz portions into balls and place on a plate or sheet pan.
Place in the freezer for 30-45 minutes, but no longer.
Heat oil to 375° in pan or fryer.
Beat the egg into the milk and season with dry seasonings to taste.
Season the flour with dry seasonings to taste.
Roll the bites into the flour, then the egg wash, and then the flour again. In Cajun speak this is called the old double batter.
Fry 6 at a time for 2-3 minutes or until golden brown.
Remove to a paper towel lined sheet pan.
Feel free to explore. For example, adding ¼C of crispy bacon bits to the Green Bean Casserole Bites would be add some smokiness. Since when isn’t green beans and a bacon a good idea? Since when isn’t anything and bacon a good idea?