These Savory Green Bean Fritters are the delicious, crispy result of a classic kitchen problem: what to do with a huge bag of green beans when you just can’t bear to steam them again. It’s a recipe born from a mix of necessity and a serious craving for something crunchy and satisfying.
Let’s be honest, green beans can be a little… boring. They are the reliable side dish we turn to, often steamed or boiled, and while they are perfectly fine, they rarely get anyone excited. I found myself in this exact situation after a holiday dinner, staring at a mountain of leftover raw green beans. The thought of eating them steamed for the rest of the week was incredibly uninspiring.
I wanted something different. I wanted something with texture, something with flavor, and something my whole family would actually be excited to eat. I thought about other vegetable fritters I’d made, like zucchini or corn, and a lightbulb went on. Why not green beans? After a bit of experimenting with the batter and seasonings, these perfect Savory Green Bean Fritters were born.
The first time I made them, they disappeared from the plate in minutes. My family, who usually just tolerate green beans, were coming back for seconds and thirds. These fritters transform the humble green bean into a crispy, golden, and utterly addictive treat. Now, this recipe for Savory Green Bean Fritters is one of my most requested, and I find myself buying green beans just to make them.
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Why You’ll Be Obsessed with These Fritters
Get ready to see green beans in a whole new light. This Savory Green Bean Fritters recipe is a guaranteed winner for so many reasons.
- They Are Irresistibly Crispy: The number one reason you will love these is the texture. They have golden, crunchy edges and a tender, flavorful center that is simply divine. This is the recipe that will make even the pickiest eaters fall in love with green beans.
- Amazingly Simple to Prepare: You don’t need any fancy equipment or culinary skills. If you can chop and mix, you can make these Savory Green Bean Fritters. The batter comes together in one bowl, and they pan-fry in just a few minutes.
- A Fantastic Way to Use Up Veggies: This recipe is the perfect solution for using up extra green beans from your garden or the grocery store. It turns a standard vegetable into the star of the show. Making a batch of these Savory Green Bean Fritters is a smart way to prevent food waste.
The Perfect Occasion for Savory Green Bean Fritters
One of the best things about this recipe is how incredibly versatile it is. These fritters fit in almost anywhere!
- As a Crowd-Pleasing Appetizer: Serve a platter of these Savory Green Bean Fritters with your favorite dipping sauce (like a garlic aioli or spicy ranch) at your next party. They are the perfect finger food.
- As a Unique Side Dish: Move over, french fries! These fritters are a fantastic and more interesting side dish for burgers, grilled chicken, or steak. They add a wonderful crunch to any meal.
- As a Delicious Snack: When you’re craving something savory and crunchy, these fritters are the answer. A plate of warm Savory Green Bean Fritters makes for a truly satisfying afternoon or late-night snack.
A Delicious Way to Get Your Greens
While “healthy” might not be the first word that comes to mind with fried food, these fritters are a wonderful way to make vegetables more appealing. You are still getting all the fiber and nutrients from the green beans, and pan-frying them uses far less oil than deep-frying. For kids and adults who are resistant to eating their vegetables, this Savory Green Bean Fritters recipe can be a true game-changer, proving that nutrient-rich food can also be incredibly delicious.
Get ready to transform your perception of green beans forever. This recipe is your new secret weapon for turning a simple vegetable into something truly special.
Chef’s Notes: Savory Green Bean Fritters
• Soak well, blend smooth – The 6-hour mung bean soak isn’t optional; it ensures a creamy base and reduces bitterness.
• Rice adds body – Short-grain rice helps the batter bind and crisp—don’t skip it unless subbing with flour.
• Pat your veg dry – Especially the kimchi and bean sprouts. Excess moisture leads to soggy pancakes and hissing oil.
• Seasoned pork = deeper flavor – Even 5 minutes of marinating the pork with garlic, salt, and pepper infuses meaty umami into each bite.
• Keep the batter coarse – A slightly grainy blend yields pockets of creamy-bean texture and an authentic rustic feel.
• Scoop, flatten, crisp – Drop ¼-cup scoops and gently pat them down to ¼ inch. This ensures even edges and a sturdy flip.
• Don’t crowd the pan – Fry 2–3 at a time. Too many lowers oil temp and softens the crust.
• Mid-batch refresh – Wipe the pan clean and re-oil lightly between batches for a consistently golden finish.
• Freezer hero – Layer cooled fritters with parchment, freeze, then pan-fry straight from frozen for midweek magic.
• Flavor-lifting garnish – A quick pinch of scallion greens, toasted sesame seeds, or even crushed seaweed makes every plate pop.
Savory Green Bean Fritters
4
servings20
minutes15
minutes360
kcal8
hours8
hours35
minutesGet ready to sizzle and delight with these crispy Korean-style mung bean pancakes! Bursting with tender veggies, tangy kimchi, and savory ground pork, they’re a weekend brunch star or a game-day MVP. Inspired by authentic bindaetteok traditions, this recipe delivers crunchy edges and a flavorful interior in under 30 minutes of active cooking. Jamie Oliver–style simplicity meets Maangchi–inspired soul in every bite—no deep-frying skill required!
Ingredients
- Batter Components
1 cup dried split mung beans left to soak for at least 6 hours then drained for a velvety pancake base.
1/4 cup uncooked short-grain rice rinsed until water runs clear to help batter adhesion.
1 tsp kosher salt to reinforce the subtle bean flavor.
- Filter water
filtered water added gradually to reach a slightly grainy, pourable consistency.
- Stir-In Mix Toppings
4 oz ground pork 90% lean, seasoned proteins add savory depth.
2 large eggs beaten, to unify the ingredients and lend structure.
1 cup coarsely chopped kimchi well-drained to prevent sogginess.
1 cup crisp bean sprouts trimmed and dried, for fresh texture.
1 small yellow onion cut into thin slivers for natural sweetness.
1 small zucchini finely grated to introduce moisture and color.
2 scallions sliced into rings preserve greens for garnish.
2 cloves garlic minced, for aromatic complexity.
3 tablespoons toasted sesame seeds for nuttiness.
2 teaspoons toasted sesame oil drizzled for fragrance.
1/2 teaspoon freshly ground black pepper to highlight flavors.
- Neutral vegetable oil
vegetable oil enough to coat the pan for frying until golden.
- Alternative Ingredients
Split mung beans: substitute with yellow split peas for a mildly sweet taste or edamame for a soft bite.
Short-grain rice: swap with 2 tablespoons sweet rice flour for a gluten-free batter.
Ground pork: replace with ground turkey or crumbled firm tofu for a lighter or vegetarian version.
Eggs: use flax “eggs” 1 tablespoon ground flaxseed + 3 tablespoons water per egg to bind vegan-style.
Kimchi: swap with chopped sauerkraut or pickled cabbage for a milder tang.
Sesame oil: replace with walnut oil or olive oil if sesame allergy is a concern.
Bean sprouts: use shredded cabbage or shredded carrots for crunch alternatives.
Garlic: use 1/2 teaspoon garlic powder when fresh garlic is unavailable.
Directions
- Bean Soaking Prep – Submerge dried split mung beans in a bowl and cover with cold water, soaking for a minimum of 6 hours or overnight to rehydrate and soften the skins (6h). Proper soaking helps the beans grind evenly, creating a smooth yet textured batter. Optionally, add a pinch of baking soda to the soak water to speed up softening and reduce cooking time.
- Bean Rice Grinding – After draining the soaked beans, transfer them and rinsed rice into a food processor; pulse with just enough water until you have a coarse, pourable paste, about 2 minutes (2m). A slightly grainy batter ensures little bursts of bean goodness when cooked. Scrape down the sides halfway through to blend any stray bits evenly.
- Veggie Chopping Pork Marination – While the batter rests, prep yolk stir-ins: slice onion and scallions, grate zucchini, trim and pat dry bean sprouts, and mince garlic—approximately 10 minutes. In a separate bowl, toss ground pork with garlic, 1/4 teaspoon salt, and a pinch of pepper; let it sit for 5 minutes (5m) to tenderize and develop savoriness. This short rest amplifies meaty breadth across each pancake.
- Batter Assembly – Crack two eggs into the bean–rice paste, then fold in the chopped kimchi, drained sprouts, prepared pork, and all the seasonings (30s). Stir gently until every element is coated; avoid overmixing to preserve the batter’s airiness. The eggs act as a binding agent, while the kimchi injects bright acidity.
- Pan-Frying Technique – Heat a nonstick pan over medium-high heat and add a thin film of vegetable oil; once it shimmers, drop 1/4-cup portions of batter, gently flattening into 1/4-inch rounds with a spatula (about 10 minutes total cook time). Cook until the underside turns golden, roughly 3 minutes per side (3m each), adjusting the heat to prevent burning. Between batches, wipe excess crumbs and refresh the oil to maintain crisp exteriors.
- Serving Storage – Slide cooked fritters onto a paper-towel-lined plate to drain for about 1 minute, then serve piping hot with soy dipping sauce or gochujang glaze for a sweet-spicy kick. For make-ahead convenience, cool completely, wrap each pancake in plastic, and freeze in a sealed bag for up to 1 month; pan-fry from frozen, adding an extra minute on each side until heated through. Garnish with extra scallions or a sprinkle of sesame seeds just before serving for a polished presentation.
Equipment
- chef’s knife
- cutting board
- Food Processor
- Mixing bowls
- measuring cups and spoons
- nonstick pan
- silicone spatula set
- colander
Notes
- Ensure your beans are thoroughly drained before blending to avoid a soupy batter. Keep an eye on pan temperature—too high will burn the edges before the center cooks through. Pair these fritters with a simple soy-sesame dipping sauce or a spicy gochujang mayo to elevate the flavors. Customize by stirring in shredded carrots, bell peppers, or rehydrated fernbrake (gosari) for added texture. Store leftovers in the freezer for quick weekday meals, then crisp them up straight from frozen.
Nutrition Facts
- Serving Size: 1g
- Calories: 360kcal
- Fat: 20g
- Saturated Fat: 3g
- Trans Fat: 0g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 12g
- Cholesterol: 112mg
- Sodium: 375mg
- Potassium: 375mg
- Carbohydrates: 24g
- Fiber: 5g
- Sugar: 2g
- Protein: 15g
- Vitamin A: 500IU
- Vitamin C: 15mg
- Calcium: 75mg
- Iron: 1.5mg
FAQs: Savory Green Bean Fritters
Can I make this vegetarian?
Yes. Omit the ground pork or replace it with crumbled tofu or chopped mushrooms for a hearty, plant-based alternative.
What happens if I skip the rice?
The fritters will be looser and more prone to falling apart. Substitute with sweet rice flour for binding if needed.
Can I air fry these?
Yes. Spray lightly with oil and air fry at 375°F for 8–10 minutes per side, flipping halfway. The texture will be less oily but still crisp.
Is it okay to refrigerate the batter?
You can refrigerate it for up to 24 hours, but stir well before using and drain any pooled liquid for best consistency.
Can I skip the kimchi?
Yes. You can substitute chopped pickled cabbage or finely shredded napa cabbage with a splash of vinegar and salt.
What dipping sauce pairs best?
A simple mix of soy sauce, rice vinegar, sesame oil, and minced garlic or scallions works great. Add gochugaru or honey to customize.
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