Summer 2022

Joe Woodhouse’s Green Bean Fritters with Chilli Mayo

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Serving: 4 people

Green Bean Fritters with Chilli Mayo


450g Green beans, topped (Leave the tails for presentation)

3 Egg whites

300g Rice flour (Plain flour is fine if its what you have)

500ml Sparkling water

500ml Neutral oil, such as sunflower or groundnut

300g Mayonnaise, either homemade or good quality jarred

2tbsp Chilli sauce

Maldon Salt


Dredging clumps of crispy green beans through chilli sauce spiced mayonnaise is rather a wonderful way to eat. This pairs well with a cold beer and friends. I like to pile the lightly coated green beans to encourage a bit of clumping. But do still cook in manageable batches. Draining each in-between piling on to a plate. Then you can tear away sections that way you eat form a perfect dredging apparatus.

In terms of adding chilli to the mayonnaise, play with your favourite sauce options. Go with a hot sauce for a more vinegar led kick. For a spicy funk, try XO sauce or chilli rayu.

  1. In a large bowl, beat the egg whites until fluffy with soft peaks. Whisk in the flour and sparkling water.
  2. Heat the oil in a wide, deep pan until about 180C or when a little bit of batter fries well in contact with the oil.
  3. Meanwhile mix together the chilli sauce and the mayonnaise.
  4. Dredge the beans through the batter, allowing any excess to fall off. Gently lay the batter-covered beans in the pan, crisscrossing the beans to form tangled masses. Fry in batches for 3 minutes, turning once to cook evenly. Drain on kitchen paper and repeat until the beans are cooked. Add a generous pinch of Maldon Salt to each batch you make.
  5. Arrange on a platter with the chilli mayonnaise in a deep dipping bowl. Take great pleasure in dredging chunks of green beans through the chilli mayonnaise.
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