Crispy Green Bean Fritters Recipe – Easy Indian Pakora Style

Last Updated on 6 months ago by Neha Deshmukh

Crispy Green Bean Fritters Recipe – Easy Indian Pakora Style

Hey everyone! If you’re anything like me, you’re always looking for a quick, satisfying snack. And let me tell you, these crispy green bean fritters are it. They’re basically a pakora, but with green beans – a little twist on a classic that’s seriously addictive. I first made these when I was craving something crunchy and savory, and they’ve been a hit ever since! They’re so easy to whip up, perfect for a rainy afternoon, or when you have guests over.

Why You’ll Love This Recipe

These fritters are a delightful blend of textures – perfectly crisp on the outside and tender-crisp on the inside. They’re incredibly flavorful, and the batter is so simple to make. Plus, they’re a fantastic way to enjoy green beans, even if you’re not usually a huge fan! Think of them as a fun, veggie-packed treat that everyone will love.

Ingredients

Here’s what you’ll need to make these delicious fritters:

• 1 pound fresh green beans (trimmed) – about 450g
• 1 ½ cups all-purpose flour – about 190g
• 1 cup water – 240ml
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 egg
• 1 teaspoon baking powder (optional)
• 2 cups oil (for frying) – about 480ml

Ingredient Notes

Let’s talk ingredients for a sec! All-purpose flour is what gives these fritters their lovely structure. You can experiment with different types of flour, which I’ll get into later.

The baking powder is optional, but it does create a slightly lighter, fluffier fritter. It’s a little trick my grandmother taught me!

Now, about the oil. In India, you’ll find a lot of variation. Some people prefer mustard oil for a really pungent flavor, while others use vegetable oil or sunflower oil. I usually go with vegetable oil because it has a neutral taste and a high smoke point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, trim those green beans! Then, blanch them in boiling salted water for about 3 minutes. This helps them cook through and stay nice and bright green.
2. Immediately transfer the blanched beans to an ice bath to stop the cooking process. Drain them well and pat them completely dry – this is key for crispy fritters!
3. Now, heat your oil in a deep pan or wok to 350°F (175°C). You want enough oil for the fritters to swim comfortably.
4. While the oil is heating, let’s make the batter. In a bowl, whisk together the flour, egg, salt, pepper, and water until you have a thick, smooth batter. If you’re using baking powder, add it in now.
5. Dip 5-6 green beans into the batter, making sure they’re fully coated. Then, carefully drop them into the hot oil.
6. Fry for about 4 minutes, or until they’re golden brown and crispy. Don’t overcrowd the pan – work in batches!
7. Remove the fritters with a slotted spoon and drain them on paper towels to get rid of any excess oil.
8. Serve immediately with your favorite dipping sauce!

Expert Tips

• Don’t skip the ice bath! It’s crucial for stopping the cooking and keeping the beans crisp.
• Make sure the oil is hot enough. If it’s not, the fritters will absorb too much oil and become soggy.
• Work in batches. Overcrowding the pan will lower the oil temperature and result in less crispy fritters.
• Pat the beans really dry. Moisture is the enemy of crispiness!

Variations

I love experimenting with this recipe! Here are a few ideas:

• Vegan Adaptation: Simply replace the egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water. Let it sit for 5 minutes to thicken before adding it to the batter.
• Gluten-Free Adaptation: Use besan (chickpea flour) instead of all-purpose flour. It gives a slightly different flavor, but it’s equally delicious! My friend, Priya, swears by this version.
• Spice Level Adjustment: Add ½ – 1 teaspoon of chili powder or finely chopped green chilies to the batter for a spicy kick. My brother loves these extra spicy!
• Festival Adaptations: These are fantastic as a snack during Diwali or Holi. They’re always a hit at our family gatherings.

Serving Suggestions

These fritters are best served hot and fresh! They’re amazing with:

• Ketchup (a classic!)
• Mint chutney
• Tamarind chutney
• Yogurt dip (raita)

Storage Instructions

Honestly, these are best eaten immediately. But if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. They’ll lose some of their crispiness, but you can reheat them in a preheated oven at 350°F (175°C) for a few minutes to try and revive them.

FAQs

What is the best way to get the fritters extra crispy?

Make sure your oil is hot enough, the beans are completely dry, and don’t overcrowd the pan!

Can I make the batter ahead of time?

You can, but it’s best to use it within 30 minutes. The batter will thicken as it sits.

What type of oil is best for frying these fritters?

Vegetable oil or sunflower oil are great choices because they have a neutral flavor and high smoke point.

Can I use frozen green beans for this recipe?

You can, but they might not get as crispy. Make sure to thaw them completely and pat them very dry before dipping them in the batter.

What dipping sauces pair well with these fritters besides ketchup?

Mint chutney, tamarind chutney, and yogurt dip (raita) are all fantastic options!