I made this green been dish a few years ago but never gave it the social media love it deserved. I mean, how could I ignore schmaltz fried anything?!? These crunchy green beans topped with schmaltz fried shallots, pumpkin seeds and lemon zest are my play on a traditional green bean casserole with French fried onions. Let’s just say that Thanksgiving might be on the brain already…my favorite American holiday and I’m not ashamed! If you can’t get your hands on chicken schmaltz, you can use vegetable oil in it’s place to fry up the shallots but you won’t get that salty chicken flavor and TRUST ME, you want that if you can get it!
- 2 cups sliced shallots (around 12 peeled shallots)
- ¼ cup chicken schmaltz
- 4-5 cups green beans
- ¼ cup raw pumpkin seeds
- 1 tsp lemon zest
- Melt the chicken schmaltz in a large heavy-bottom pan over medium heat then add the sliced shallots and cook for 15 minutes, stirring often so the shallots don’t burn.
- While the shallots are cooking, bring a large pot of water to a boil over high heat then add the green beans and cook for 4-5 minutes. Transfer the green beans to a large bowl of ice water to stop the cooking process and retain the green color of the beans.
- Dry the green beans and place on a serving tray. Pour the fried shallots over the top of the green beans then sprinkle with raw pumpkin seeds and lemon zest.