Green Beans and Coconut Fried Crispy Onions
We're no fan of the #SadDeskLunch here at Imperfect nor the #SadGreenBeans Thanksgiving side dish. Instead of serving mushy green beans swimming in a pool of canned mushroom soup this holiday, we'll be serving Lindsay Kinder's (@food.la.la) revamped green bean casserole. This light, tasty Thanksgiving side has the perfect fried-onion crunch. Pro tip: the crispy coconut onions are also delicious on their own!
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Crispy Onion Ingredients
- 2 small onions (or one big one)
- ¾ cup cashew milk
- 1-1/2 cups coconut oil
- 1/2 cup flour
- Use a mandolin or a food processor to thinly slice onions, then set aside in a bowl.
- Pour milk over onions so they’re completely submerged. Let sit for 20 minutes.
- Using a fork, pick up the onions and dredge in the flour. Shake off excess flour and repeat with all onions.
- In a small saucepan, warm the coconut oil. Use a pot that’s small enough for you to have at least 2” of coconut oil. The oil should sizzle when you flick water on it, but not smoke.
- Using a fork, drop some of the onions into the oil. Do not overcrowd the pot with onions. The onions should start to sizzle (if they don’t, turn up the heat a bit).
- Let onions fry until they start to brown (about 1 minute).
- Remove from oil with a fork, and place on a paper-towel lined plate. Salt immediately.
- Repeat steps 5-7 with remaining onions. This can take 6-8 batches.
French Green Bean Ingredients
- 260 grams green beans
- 2 Tbs butter
- Kosher salt
- Cracked pepper
- Wash green beans and trim ends off.
- Using the slicing disc of a food processor, lay the green beans horizontally and press down with the cover to thinly slice.
- Warm the butter in a medium skillet over medium heat. Add green beans and cover. Cook for 8-10 minutes, checking periodically, until green beans are tender. Do not overcook!
- Season liberally with salt and pepper then transfer to a serving platter.
- Top with crispy onions and serve immediately.
Recipe Notes and Variations
- Fried onions are delicious, but so are fried thinly-sliced shallots or leeks. Use what you have around!
- Instead of milk, which helps the flour stick to the onions, you can use cashew milk, or traditional buttermilk.
- The smaller the pot, the less oil you’ll need to create a deep enough oil well to fry the onions in.
- If you’re gluten free, you can substitute the flour for any GF flour
- Be sure to shake off excess flour. If flour falls off the onion, it will likely burn in the oil. If the oil burns, you’ll need to toss it and start with fresh oil.