Inspired by the absolute abundance of purple dwarf beans in my garden this season, I decided to take a classic brunch favourite and give it a little twist. And so, Corn and Green Bean Fritters were born.
Now, I realise the title might sound a bit contradictory at first. After all, I’ve been picking mostly purple dwarf beans, so why call them green? Let me explain.
This year, my backyard has been overflowing with beans. I’ve got both green runner beans and purple dwarf beans growing side by side, and they’ve all taken their job very seriously. With far more than we can eat fresh, I’ve been freezing handfuls daily to save the harvest for later in the year. But I also wanted to find new and creative ways to enjoy them now, especially while they’re still crisp and full of flavour.
It was actually the purple dwarf beans that went into this recipe, as you’ll see from the photos. But, as anyone who’s cooked with them knows, they lose their deep purple hue once they’re heated. In fact, they turn a vibrant green when blanched or fried, which explains the name. So while they start off purple on the stalk, they end up looking just like any other green bean once they hit the pan.
These fritters are a wonderful way to enjoy fresh beans and sweetcorn together. They’re golden, crisp on the outside, tender in the middle, and absolutely bursting with texture and flavour. The beans add a lovely bite, while the corn gives pops of sweetness that balance beautifully with a little seasoning and fresh herbs.
What I love most is how adaptable fritters are. You can serve them for brunch with poached eggs and a dollop of chutney or yogurt. Pack them for a picnic or school lunch. Serve them as a side dish to grilled meats or veggie skewers. Or even stack them up as a light dinner with a crunchy salad and a drizzle of lemon juice.
They also freeze well, so if you’re looking for ways to store your summer bean glut beyond the freezer bags, this is a great option to try.
Whether you’re picking fresh from your garden or using up frozen beans, this is a simple and satisfying recipe that makes the most of the season’s abundance, with a colourful backstory to match.
Corn and Green Bean Fritters Recipe
Ingredients
- 2 cloves garlic
- 1 small shallot
- drizzle of olive oil
- 2 fresh corn cobs
- 1 x 400g tin of creamed corn
- 12 fresh beans
- 3 Tbsp chutney or relish
- 1 tsp curry powder
- 2 eggs
- 1 red chilli, deseeded
- 1/2 tsp baking soda
- 1/2 cup plain flour
- 1/4 tsp salt and pepper to taste
To serve (optional):
- diced avocado
- ribbons of cucumber
- juice of half a lemon
- finely sliced spring onion
- freshly cracked pepper
Method
- Firstly saute off the garlic and shallot for a few minutes until soft, then add to large bowl.
- If you have fresh corn, boil for 15 minutes then slice off the kernels and leave them whole. Transfer the whole kernels plus the tin of creamed corn into the bowl. If you don’t have fresh corn, frozen kernels would work just fine. It is nice to have chunky kernels and cream together for texture.
- Add the remaining ingredients to the bowl: top and tail your fresh beans and slice into small chunks; spoon chutney, curry powder, eggs, chilli sliced into slithers and dry ingredients. Fold nicely together.
- Add a heaped tablespoon of batter into a medium-hot fry pan drizzled with oil. I find the smaller the fritter the better they hold together as it is quite a sloppy batter.
- The combination of the fritters and the ‘serving side’ is delicious!
