As I mentioned in a previous fritters recipe, Ottomans did not know the zucchini fritters which is the only one we cook in modern Turkey. But they made different fritters with a variety of ingredients, which are almost completely forgotten. This green bean fritters recipe is from the book Melceü’t-Tabbahin.
I made this for my friends and none of them guessed the main ingredient correctly. They all said it was “different or unexpected”, but none of them could say it was green beans.
Green Bean Fritters
- 500 gr green beans
- 250 gr lamb mince not lean
- 2 cups all-purpose plain flour
- 3 eggs
- 1.5 teaspoon salt
- Frying oil
Clean the green beans and boil them well in salty water.
Fry the mince meat.
Chop the boiled green beans finely.
Place the chopped green beans in a deep bowl and start to add in the flour in small amounts while mixing them. Take care not to allow the forming of lumps.
Add in the salt, eggs and the fried mince.
In a saucepot heat frying oil at least an inch deep. Take the mixture with a spoon and carefully pour in the hot oil and fry both sides.
Rest the fried fritters on paper towel to take the excess oil away.
Serve and enjoy.
Notes on Green Bean Fritters
- I recommend using fatty mince meat. Fry it slowly in its own fat and let it cool before adding it to the mixture.