String Bean Fritters (Costa Rican Barbudos)

Barbudos have been helping Costa Rican mothers feed their kids green vegetables for decades. Crispy, light and refreshing, string bean fritters make a great entrée for a vegetarian dish or a side when paired with a pork chop or steak tenderloin.

½ lb string beans, trimmed
1 tsp. all-purpose flour
2 tsp. vegetable oil
2 eggs
sea salt

Bring salted water to a boil in a saucepan. Add trimmed string beans and cook over moderate heat until crisp-tender, about 5 minutes; drain and transfer them to a plate.

Beat two egg whites in a bowl or a beater until stiff peaks form. Add egg yolks, flour, and salt. Beat for a few minutes.

Heat vegetable oil in a skillet over medium high. Take a hand full of string beans; dip it into egg mixture, and place it in skillet in a single layer until lightly brown, about three minutes. Turn fritter over to lightly brown the other side.

Drain on a paper towel. Serve with rice and fried plantains.

Makes 4 servings.