These tasty little bites came about from our last meatloaf night. I had left over green bean casserole and thought it would be interesting to see if I could transform it into a different appetizer, or mini-side dish.
You can make a batch of these, freeze them, and pull them out for unexpected guests. They are crispy on the outside, with a creamy-cheesy texture on the inside. I served them with Franks Thick Original Wing and Dipping Sauce. I think ranch dressing would work well too.
servesMakes about a dozen depending on the size of your scoop measure
prep time10 Min
cook time5 Min
Ingredients For green bean casserole bites
1 1/2 c
left over green bean casserole
potato chips, pulsed fine (1/2 cup after pulsing)
cheese, mild white, shredded i used monterey jack cheese
In a mixing bowl combine green bean casserole, chips, and cheese.
In a shallow bowl add flour. Scoop using 1 1/2" cookie scoop and drop into flour. Coat thoroughly and place on cookie sheet. Continue until all green bean mixture is used. Place in freezer until firm but not frozen about 30 minutes. At this point you can place individual bites in freezer for later use. Just thaw until firm but still cold and continue with following steps.
Heat deep fryer until oil has reached 350 degrees. In a shallow container mix 1/2 cup water with 7 tablespoons chicken batter mix. Whisk with a fork until smooth. The thickness with be a little thicker than pancake batter.
Place floured bites into batter. Turn to coat and drop gently into deep fryer. Turn and cook until golden brown about 3-5 minutes.
Remove and and place on paper towels for a minute. Keep warm in 200 degree oven while cooking other bites. Enjoy!
Picture of chicken batter mix I use.
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