1. Beat the egg vigorously until it is pale, slightly foamy, and increased in volume, about 1-2 minutes by hand.
2. Add the milk, salt, and flour to the beaten egg. Stir until a smooth, thin batter forms with no dry streaks.
3. Heat deep fat (vegetable oil or lard) in a deep, heavy saucepan to 375°F (190°C), verified with a deep-fry thermometer. The fat should be at least 3 inches (7.5 cm) deep.
4. Working in small batches, press the batter through a colander or piping bag fitted with a small round tip directly over the hot fat. Move the colander or tube in a slow circular motion so the batter drops in thin bean-shaped strands or short lengths, 1/2 to 1 inch (1.3 to 2.5 cm) long.
5. Fry until the fritter beans are golden brown and float freely, 1-2 minutes. Do not crowd the pan. The pieces should feel firm and dry to the touch when tapped with a slotted spoon.
6. Remove with a slotted spoon and drain on paper towels (period: brown paper). Serve immediately as a garnish for clear soups.
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