Green Bean and Mushroom Fritters

Wash the fresh green beans. Cut off the ends and use a very sharp knife to carefully slice them lengthwise.

Add the water and a teaspoon of salt to a medium pot and heat over medium heat. When it comes to a boil, add the green beans and cook for 3 minutes, al dente. Strain and place them in a bowl filled with water and ice to set the color and stop the cooking. Let it rest for 5 minutes and strain.

In a small skillet, heat 1 tablespoon of olive oil over medium-high heat. Add in the onion until it's cooked through, about 5 minutes. Add the mushrooms and cook for another 3 minutes, stirring occasionally. Let it cool.

Place the sliced and cooked green beans, onion and mushrooms in a bowl.

In another medium bowl, use a hand mixer to beat the eggs, flour, salt and pepper until incorporated. Pour the egg mixture over the vegetables and stir with a fork.

Place a large non-stick skillet over high heat until splashed water drops sizzle and evaporate almost immediately. Lower the heat to medium. Add 1 tablespoon of olive oil, and place a generous tablespoon of green beans in the skillet. Gently smash to form the fritters and let them cook for 6 minutes without moving them. Turn them over with a spatula and cook for another 6 minutes. You can make 3 or 4 at a time, depending on the size of your skillet. Once they're ready, place them on a plate lined with absorbent paper towels, and continue with the rest of the mixture until finished.

Serve hot.