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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 10 |
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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 Ingredients:
2 green onions |
3/4 pound fresh green beans, trimmed |
1 teaspoon salt, divided |
6 eggs, separated |
2/3 cup king arthur unbleached 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:
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.
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