Green Bean Fritters Recipe

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Green Bean Fritters Recipe
Green Bean Fritters Recipe photo by Taste of Home
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Green Bean Fritters Recipe

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A few years ago during bean season, a friend of mine shared this recipe with me. It is now a must-have at our place every summer.—Sharon Dyck, Roxton Falls, Quebec
MAKES:
10 servings
TOTAL TIME:
Prep: 45 min. Cook: 25 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 45 min. Cook: 25 min.

Ingredients

  • 2 green onions
  • 3/4 pound fresh green beans, trimmed
  • 1 teaspoon salt, divided
  • 6 eggs, separated
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon pepper
  • Oil for deep-fat frying
  • SALSA:
  • 2 medium tomatoes, seeded and chopped
  • 3 tablespoons finely chopped onion
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 tablespoon cider vinegar
  • Salt and pepper to taste

Directions

Cut green tops from onions (save white portion for another use). Cut tops into narrow strips; soften in boiling water for 30 seconds. Drain and rinse in cold water. Wrap each strip round a bundle of eight green beans; gently tie a knot.
Place 1/2 in. of water in a large skillet; add bean bundles and 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender. Drain on paper towels.
In a large bowl, beat egg yolks until lemon-colored. Stir in the flour, pepper and remaining salt. In another bowl, beat egg whites until stiff peaks form. Fold into flour mixture.
In an electric skillet or deep-fat fryer, heat oil to 375°. Dip bean bundles in batter; fry a few at a time until golden brown, about 3-4 minutes on each side. Drain on paper towels.
In a small bowl, combine salsa ingredients. Serve with fritters. Yield: 10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Green Bean Fritters in Country Extra July 2003, p51

Nutritional Facts

1 each: 106 calories, 5g fat (1g saturated fat), 128mg cholesterol, 280mg sodium, 11g carbohydrate (3g sugars, 2g fiber), 6g protein.

  • 2 green onions
  • 3/4 pound fresh green beans, trimmed
  • 1 teaspoon salt, divided
  • 6 eggs, separated
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon pepper
  • Oil for deep-fat frying
  • SALSA:
  • 2 medium tomatoes, seeded and chopped
  • 3 tablespoons finely chopped onion
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 tablespoon cider vinegar
  • Salt and pepper to taste
  1. Cut green tops from onions (save white portion for another use). Cut tops into narrow strips; soften in boiling water for 30 seconds. Drain and rinse in cold water. Wrap each strip round a bundle of eight green beans; gently tie a knot.
  2. Place 1/2 in. of water in a large skillet; add bean bundles and 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender. Drain on paper towels.
  3. In a large bowl, beat egg yolks until lemon-colored. Stir in the flour, pepper and remaining salt. In another bowl, beat egg whites until stiff peaks form. Fold into flour mixture.
  4. In an electric skillet or deep-fat fryer, heat oil to 375°. Dip bean bundles in batter; fry a few at a time until golden brown, about 3-4 minutes on each side. Drain on paper towels.
  5. In a small bowl, combine salsa ingredients. Serve with fritters. Yield: 10 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Green Bean Fritters in Country Extra July 2003, p51

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