Fava Bean Fritters Recipe

Ingredients

Serve 4-6

• 12 oz/300 g dried fava/broad beans, soaked overnight and drained

• 1 small onion, finely chopped

• 1 tbsp butter

• 1 tbsp extra-virgin olive oil

• 1 vegetable bouillon cube, crumbled

• 1/4 tsp freshly grated nutmeg

• 3 large eggs, separated

• 1/2 cup/60 g freshly grated Parmesan cheese

• salt and freshly ground black pepper to taste                   

• 2 tbsp finely chopped fennel, preferably wild

• 1 quart/1 liter sunflower oil, for frying

• 2-3 sprigs fennel, to garnish

Method:

1. Cook the fava beans in a large pot of salted, boiling water for about 1 hour. Drain and remove the tough outer skins.

2. Sauté the onion in the butter and oil in a large frying pan over medium heat for 5 minutes, or until translucent.

3. Add the fava beans, bouillon cube, and nutmeg. Cook over low heat for 5 minutes.

4. Transfer to a food processor and process until smooth. Let cool. Mix in the egg yolks and Parmesan. Season with salt and pepper and add the fennel.

5. Beat the egg whites until stiff and gently fold them into the bean mixture.

6. Heat the frying oil in a large frying pan until very hot and fry spoonfuls of the mixture in small batches for 3-4 minutes, or until golden all over.

7. Remove with a slotted spoon and drain on paper towels. Garnish with the fennel and serve hot.