Deep-fried green bean casserole

Ingredients:

• 3 tablespoons unsalted butter
• 3 tbsp. premium flour
• 1.5 cups milk + more as needed
• 1 cup lightly salted chicken or mushroom broth
• Vegetable oil, for deep-frying
• 2 cups store-bought pancake mix, prepared according to package directions
• 2 large shallots, sliced ​​into 0.5cm thick rings.
• 220g large crimini mushrooms, sliced ​​1cm thick.
• 450 g green beans, ends removed

Preparation:

1. In a large saucepan, heat the butter over medium heat until melted, 2-3 minutes. Stir in the flour and cook until lightly golden and fragrant, 2-3 minutes. Stir in the milk, broth, and a generous pinch of salt and black pepper.
2. Bring to a boil, then reduce heat and simmer, stirring constantly. Cook until the gravy thickens and becomes fragrant, about 10 minutes, stirring occasionally. The gravy will thicken quickly, but continue cooking, and the flavor will deepen. Season with salt and pepper to taste.
3. Turn off the heat and cover with a lid to keep the gravy warm while you fry the vegetables.
4. Fill a large cauldron halfway with vegetable oil and heat it over medium-high heat to 190°C. Place a rack on a baking sheet.
5. Thin the pancake batter with milk until it reaches the consistency of thick pancake syrup (4-8 tablespoons of milk, depending on the brand of dry mix). Separate the chopped shallots into individual rings.
   
   Combine the vegetables and mushrooms in a large bowl, then add one-third of the vegetables to the batter. Toss to coat evenly.
6. Using a slotted spoon, remove the vegetables from the batter, letting any excess drip back into the bowl, then drop them into the hot oil. Fry until deep golden brown, about 2 minutes. Break up the vegetables with a clean slotted spoon as they fry.
7. Transfer the roasted vegetables to a wire rack on a baking sheet; do not stack them on top of each other. Season generously with salt. Repeat with the remaining vegetables, roasting two more batches.
8. Transfer the fried vegetables to a large platter. Pour half the hot sauce over them. If the sauce thickens too much after sitting, thin it with a little more milk.
9. Serve the roasted vegetables immediately with the remaining sauce.