Broad bean pod fritters with sriracha mayonnaise recipe
Don’t be suspicious of these furry husks. Bean pod fritters make a delicious, moreish snack – perfect with a cold beer. The batter can also be used for other vegetables that have seen better days, such as green beans, mangetout/snow peas or limp carrot batons.
This recipe is from Too Good To Waste by Victoria Glass, published by Watkins Media.
Ingredients
- 200 g gram flour or plain/all-purpose flour, sifted
- 1 tsp fine sea salt
- 1 tsp ground cumin
- 0.5 tsp cayenne pepper
- 1 pinch ground black pepper
- 25 empty broad/fava bean pods and outer skins from 500g/1lb 2oz whole beans
- 600 ml sunflower, vegetable or rapeseed/canola oil, for frying
- 1 tsp sea salt flakes
- 2 tbsp sriracha (or to taste)
- 75 g mayonnaise
- 7.1 oz gram flour or plain/all-purpose flour, sifted
- 1 tsp fine sea salt
- 1 tsp ground cumin
- 0.5 tsp cayenne pepper
- 1 pinch ground black pepper
- 25 empty broad/fava bean pods and outer skins from 500g/1lb 2oz whole beans
- 21.1 fl oz sunflower, vegetable or rapeseed/canola oil, for frying
- 1 tsp sea salt flakes
- 2 tbsp sriracha (or to taste)
- 2.6 oz mayonnaise
- 7.1 oz gram flour or plain/all-purpose flour, sifted
- 1 tsp fine sea salt
- 1 tsp ground cumin
- 0.5 tsp cayenne pepper
- 1 pinch ground black pepper
- 25 empty broad/fava bean pods and outer skins from 500g/1lb 2oz whole beans
- 2.5 cups sunflower, vegetable or rapeseed/canola oil, for frying
- 1 tsp sea salt flakes
- 2 tbsp sriracha (or to taste)
- 2.6 oz mayonnaise
Details
- Cuisine: British
- Recipe Type: Starter
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 4
Step-by-step
- Put the flour into a bowl and stir in the salt, cumin, cayenne and black pepper, then gradually whisk in 250ml/9fl oz/generous 1 cup water, or enough water to make a batter the thickness of double/heavy cream.
- Discard any woody or stringy bits from the pods, usually found at the ends and along the joins of the pods. Cut the pods in half lengthways along the join, then cut them at an angle into roughly 5cm/1¾in lengths.
- Pour enough oil into a heavy-based saucepan so that it is about 8cm/3¼in deep. Heat over a medium heat until the fat reaches 180°C/350°F, or until a small piece of bread sizzles when dropped in.
- Working in batches, dunk the pods in the batter, then carefully lower them into the oil, being careful not to splash yourself with hot oil. Fry for a couple of minutes, or until golden brown. Carefully remove with a slotted spoon and place on paper towels to drain. You can keep the cooked fritters warm in a moderate oven while you cook the rest, if you like. Continue frying the pods in batches until they are all cooked. Sprinkle the hot fritters with salt flakes.
- Stir the sriracha into the mayonnaise to the strength you prefer and serve alongside for guests to dunk the fritters.
Recipe and photography © Watkins Media Limited 2017.
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