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
Provided by Taste of Home
Time 1h10m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 106 calories, Fat 5g fat (1g saturated fat), Cholesterol 128mg cholesterol, Sodium 280mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
SPICY FAVA BEAN FRITTERS WITH LEMON MINTED YOGURT
Steps:
- These fritters make a delicious snack. They not only taste awesome but they look amazing - dark and crunchy on the outside, bright green and soft inside! They're simple to make, and the spiciness just makes them work. This dish is best made with early season, fresh-as-a-daisy, pastel-green fava beans. Or you can use frozen fava beans - simply defrost them and pinch off the skins.
- Boil any larger white-skinned fava beans for 30 seconds, then drain. When cool, pinch their skins off - they'll taste less bitter if you do this. Now whiz the cilantro and half the mint in a food processor. Season with salt and pepper, and then add the spices, chile, fava beans and lemon zest and whiz until finely chopped (stopping once or twice to scrape the mixture off the sides). Sprinkle in the flour and pulse for a few seconds. Don't add any more flour or the mixture will become too dry.
- Get a large saucepan and pour in the vegetable oil until it's 2 to 3 inches deep. Be careful - keep kids and pets away, and make sure the handle isn't sticking out so you don't accidentally catch it and spill the hot oil. Heat the oil. To check whether it's hot enough for frying, drop in the piece of potato - as soon as it sizzles and floats to the top, you're in business. Remove the potato and discard it.
- Cover a plate with a sheet of waxed paper. Scoop up a small amount of the fava bean mixture and either use your hands or 2 spoons to shape it into little rounds, then put them onto the plate. When they're all done, carefully lower 1of them into the hot oil with a slotted spoon and fry until crispy brown. Remove with a slotted spoon and drain on a plate lined with paper towels. When you've got the hang of it, fry the rest of them - they should all fit into the pan at the same time but, if not, simply do in batches.
- For the lemon minted yogurt, squeeze half the lemon juice into the yogurt. Pick and chop the rest of your the leaves and stir them in, adding salt and pepper, to taste. Dress your salad leaves with a squeeze of lemon juice and some olive oil.
- Sprinkle the fritters with salt and serve with the lemon minted yogurt, the dressed salad leaves and some pickled chilies.
YAYA'S GREEN BEAN FRITTERS
Not quite pancakes, not quite omelets, these unique green bean fritters are delicious and nutritious! A great side dish for lunch or brunch!
Provided by KosherT
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Steam julienned green beans until just done. Do not over-cook.
- Whisk eggs and mix in milk, flour, salt and pepper.
- Add cheese and green beans.
- Heat oil in non-stick pan.
- Drop pancake-sized portions of mixture into the pan. The oil should be hot enough so that the fritter will sizzle. Leave on this side until the fritter looks done around the edges.
- Turn only once, using a good spatula so as not to break up the fritter.
- Place on a paper towel before serving in order to drain excess oil.
- Serve hot with a dollop of sour cream. Delicious!
Nutrition Facts : Calories 318.5, Fat 15.9, SaturatedFat 4.1, Cholesterol 114.5, Sodium 163.3, Carbohydrate 34.2, Fiber 4.7, Sugar 1.9, Protein 10.8
GARBANZO BEAN AND POTATO FRITTERS WITH RED BELL PEPPER HARISSA
Categories Potato Side Fry Hanukkah Vegetarian Chickpea Winter Bon Appétit
Yield Serves 8
Number Of Ingredients 11
Steps:
- Cook potatoes in pot of boiling salted water until tender. Drain; refrigerate until cold,about 30 minutes.
- Peel potatoes; grate coarsely into large bowl. Mix in leek and cilantro.
- Blend garbanzo beans, garlic, cumin, salt, pepper and baking powder in processor until almost smooth. Stir into potato mixture. Mix in 3 tablespoons flour. Using floured hands, shape 2 rounded tablespoons mixture into ball; flatten into 1/2-inch -thick disk, about 2 inches in diameter. Place on lightly floured baking sheet. Repeat with remaining mixture, forming about 24 fritters. (Can be made 1 day ahead. Sprinkle lightly with flour. Cover and refrigerate.)
- Pour enough oil into 2 heavy large skillets to reach depth of 1/4 inch. Heat over medium heat until sprinkle of water sizzles in oil. Coat each fritter with flour. Fry fritters until brown, about 3 minutes per side. Transfer to paper towels; drain.
- Overlap 3 fritters on each plate. Spoon Red Bell Pepper Harissa alongside.
BAKED BEAN FRITTERS
Make and share this Baked Bean Fritters recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 40m
Yield 3 dozen
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, baking powder, salt, pepper, and eggs until well blended.
- Add the remaining ingredients, except the reserved sauce and the oil.
- In a large skillet, heat the oil over medium-high heat.
- Drop the batter by teaspoonfuls into the oil; brown fritters on both sides, turning when the sides begin to bubble, after about 1 minute.
- When fritters are golden and crispy all over, drain on a paper towel lined plate.
- Repeat until all the batter is used.
- Meanwhile, in a small saucepan, heat the reserved baked bean sauce over low heat until warm.
- Serve as a dipping sauce with the fritters.
Nutrition Facts : Calories 1326.7, Fat 81.2, SaturatedFat 11.9, Cholesterol 282, Sodium 2134.4, Carbohydrate 129.5, Fiber 15.2, Sugar 34.2, Protein 30.9
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GREEN BEAN FRITTERS - PILAR'S CHILEAN FOOD & GARDEN
From chileanfoodandgarden.com
Cuisine ChileanTotal Time 45 minsCategory VegetarianCalories 207 per serving
- Wash beans and pat dry. Cut the ends and chop lengthwise (french style). Boil salted water in a pot. Add the beans and cook for 3 minutes, or al dente. Drain and place in a bowl with ice water to set the color and stop the cooking. Leave 5 minutes and drain.
- In a bowl place cooked beans, flour, eggs, cheese, and green onions if using, salt and pepper. Stir with a fork or hands until well blended.
- Heat a large nonstick skillet over high heat, if you throw water droplets, they should dance and evaporate almost immediately. Reduce heat to medium. Add one tablespoon olive oil, and place a generous scoop of green bean mixture in the pan, forming patties and cook for 5 minutes. Turn and cook 5 minutes more.
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