Crispy Onion Coated Tempura Green Beans
Not Your Typical Casserole
Grandma, respectfully look away. Take her classic green bean casserole and give it the Ms. Wong treatment.
Fresh green beans get a light, crispy coating, then are topped with fried onions and served with a creamy mushroom dip. It's everything you love about the classic, just revamped. Who knew doing it the Wong way could turn out so right?
INGREDIENTS
- 1 bag Ms. Wong's Tempura Mix
- ½ cup ice-cold water
- 1½ cups fresh green beans, about 8 ounces or 25 to 30 pieces
- 60 ounces vegetable oil, for a 6-quart pot
- ¾ to 1 cup crushed store-bought French fried onions
Cream of Mushroom Dip
- 1 package low-fat cream cheese, softened
- 10.5 ounces mushroom soup, canned or homemade
- ½ teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
Directions
STEP 1: Heat the Oil
Pour 2 to 3 inches of oil into a deep pot and heat it to 380°F.
STEP 2: Prep the Green Beans
Trim the stems from the green beans.
STEP 3: Prepare the Crispy Onion Topping
Place the French fried onions in a zip-top bag and gently crush them with a rolling pin. Set aside for topping the green beans after frying.
STEP 4: Make the Mushroom Dip
Add the softened cream cheese, warmed mushroom soup, Worcestershire sauce, and garlic powder to a bowl. Mix with a spatula until smooth and creamy.
STEP 5: Batter Up
Gently mix 1 bag Ms. Wong's Tempura Mix with ½ cup ice-cold water until just combined.
STEP 6: Fry Fearlessly
Coat each green bean in batter and carefully place it in the 380°F oil. Fry for 75 to 90 seconds, until golden and crispy.
STEP 7: Serve & Enjoy
Drain the green beans on a rack or paper towel, top with the crushed fried onions, and serve with the mushroom dip.
