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.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.