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Green Bean Fritters

 Green Bean Fritters
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
10 ServingsPrep: 45 min. Cook: 25 min.


  • 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


  • 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.

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Green Bean Fritters (continued)

Directions (continued)

  • 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.