Green Bean Fritters

5 from 8 votes

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!

Prep Time10

Cook Time5

Total Time15

Course: lunch

Cuisine: American

Servings: mini fritters

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.

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.