These green bean fritters are a fun way to switch up how you serve a veggie side! They’re quick to whip up in one bowl and make for a filling lunch!
This post may contain affiliate links. If you shop with one of our links we may earn small a commission.
If you’re a fan of green beans, you’ll know how quickly they can go bad when stored in the fridge. Plastic bags hold moisture and it’s so easy for them to go slimy before you get a chance to use them. I had a huge bag of green beans in the fridge that I wanted to use up quickly and didn’t want to make a classic green bean side. My boys love a good fritter, so the first thing that came to mind was green bean fritters. The name may sound a little weird, but trust me, it works!
WHAT YOU’LL NEED
Here is what you’ll need to make these green bean fritters:
- Green Beans: The main star ingredient for these fritters. I used a bag of fresh green beans, but frozen green beans will work as well.
- Egg: Used as a binder to help hold these fritters together.
- Cheese: To give the fritters some added flavor.
- Flour: Used to help the fritters maintain their shape and hold together.
- Spices: Onion powder, garlic powder, and paprika are used to add flavor.
- Oil/Butter: To cook the fritters.
PROCESS
- Boil some water in a large pot over high heat. Once the water is boiling, add the green beans to the pot and boil until they are fork-tender about 5-6 minutes.
- Immediately drain the green beans into a large bowl and use a pair of kitchen scissors to chop the green beans into small pieces. You should have about 1.5 cups of beans once they are chopped.
- Add the cheese, egg, flour, and spices to the bowl with the green beans. Mix well until combined.
- Heat 1 tablespoon of butter on a frying pan on medium-low heat.
- Scoop out heaping tablespoon-sized portions onto the pan and press down to shape the portions into small fritters.
- Cook the fritters until golden, about 2 – 3 minutes per side. Transfer them to a paper towel-lined plate to cool. The fritters should be crisp on the outside and soft and tender on the inside.
STORAGE INSTRUCTIONS
Once cooled, store the green bean fritters in an airtight container in the refrigerator for up to 3 days. To freeze, place the cooled fritters in a freezer-safe Ziploc bag with parchment paper lined between each one and freeze for up to 3 months. Defrost at room temperature before reheating, or quickly reheat on high in the microwave for 20-30 seconds.
SUBSTITUTIONS
- Eggs: For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken.
- Flour: I used all-purpose flour for these fritters, but any type of flour may be used.
- Cheese: The cheese may be replaced with dairy-free shredded cheese.
FREQUENTLY ASKED QUESTIONS
Yes! Oftentimes, frozen green beans come pre-chopped, so that would save a step in the process. If you are using frozen green beans, reheat them until fork tender and measure out 1.5 cups to use in this recipe.
For an egg-free version, substitute the egg with a flax egg by mixing one tablespoon of ground flaxseed meal with three tablespoons of water and letting it sit in the fridge for 15 minutes to set and thicken. Then use it in place of the egg in the mixture.
These fritters are soft-textured and perfect for babies and toddlers. Since the green beans are fully cooked before adding the other ingredients, it results in soft-textured fritters.
You can use a food processor if you’d like, but I find that a pair of kitchen scissors does the job best without having to take out another appliance. The small chunks of green beans also add a nice texture to the fritters.
RECIPE NOTES
- If you are using frozen green beans, heat them up until they are fork tender and measure out 1.5 cups of the chopped beans to use in this recipe.
- I find that kitchen scissors are the easiest way to quickly chop up the green beans. I like to leave in some chunks for texture, but you can chop them up more if you prefer fewer chunks in the fritters.
- I loved to use 4-cheese Mexican blend cheese for these fritters, but any grated cheese will work well here. Mozzarella cheese is a great low-sodium cheese option for babies and dairy-free shreds work as well.
Here are some other fritter recipes that you may like!
Green Bean Fritters
Ingredients
- 2 cups green beans
- 1 egg
- ¾ cup shredded cheese
- 2 tbsp flour
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt optional
- unsalted butter/oil for cooking
Instructions
- Boil some water in a large pot over high heat. Once the water is boiling, add the green beans to the pot and boil until they are fork-tender about 5-6 minutes.
- Immediately drain the green beans into a large bowl and use a pair of kitchen scissors to chop the green beans into small pieces. You should have about 1.5 cups of beans once they are chopped.
- Add the cheese, egg, flour, and spices to the bowl with the green beans. Mix well until combined.
- Heat 1 tablespoon of butter or oil on a frying pan over medium-low heat.
- Scoop out heaping tablespoon-sized portions onto the pan and press down to shape the portions into small fritters.
- Cook the fritters until golden, about 2 – 3 minutes per side. Transfer them to a paper towel-lined plate to cool. The fritters should be crisp on the outside and soft and tender on the inside.
Notes
- If you are using frozen green beans, heat them up until they are fork tender and measure out 1.5 cups of the chopped beans to use in this recipe.
- I find that kitchen scissors are the easiest way to quickly chop up the green beans. I like to leave in some chunks for texture, but you can chop them up more if you prefer fewer chunks in the fritters.
- I loved to use 4-cheese Mexican blend cheese for these fritters, but any grated cheese will work well here. Mozzarella cheese is a great low-sodium cheese option for babies and dairy-free shreds work as well.
Nutrition
