Copper Quay · Starters

Crisp Green Bean Fritters

Name: Crisp Green Bean Fritters
Total time: 55 min
Yield: 4 servings
Ingredients: 300 g Green beans; 100 g All purpose flour; 25 g Cornstarch; 1 whole Egg; 110 ml Water; 0.5 tsp Baking powder; 0.5 tsp Salt; 0.25 tsp Black pepper; 500 ml Neutral cooking oil; 1 whole Lemon

Tender green beans in a light, crisp batter with black pepper and lemon. Fry small batches and eat them while the coating still crackles.

55 minutes · Intermediate · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Green beans300 g
All purpose flour100 g
Cornstarch25 g
Egg1 whole
Water110 ml
Baking powder0.5 tsp
Salt0.5 tsp
Black pepper0.25 tsp
Neutral cooking oil500 ml
Lemon1 whole

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat and egg.

Method

Blanch and dry

Wash and trim the beans, leaving them whole. Bring a saucepan of water to a boil and cook the beans for 3–4 minutes, until bright green and just tender. Drain, cool under cold running water and pat completely dry with a clean towel. Surface water can make hot oil spit.

Mix the batter

Whisk the flour, cornstarch, baking powder, salt and pepper together. Beat the egg with the measured cold water, pour into the dry ingredients and stir just until combined. A few tiny lumps are fine. Cut the lemon into wedges.

Heat the oil safely

Pour the oil into a deep, heavy 20 cm saucepan; it should be around 1.5 cm deep and the pan must remain less than one-third full. Heat to 175°C (350°F), checking with a frying thermometer. Set a wire rack over a tray beside the stove. Keep children away from the hot oil and do not leave it unattended.

Fry in small batches

Dip five or six beans into the batter, let excess drip off, then lower each carefully into the oil using tongs. Fry for 3–4 minutes, turning once, until the coating is golden and set throughout. Transfer to the rack. Let the oil return to temperature before repeating; do not crowd the pan. Discard leftover raw batter.

Serve immediately

Divide among four plates and serve with lemon wedges. The listed oil is the amount needed in the pan, not the amount absorbed. Let the remaining oil cool fully before handling or disposal; never pour it down the sink.

A dry bean surface and small batches give the batter a better chance to stay crisp.

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