Fava Bean and Asparagus Fritters

by katerina on August 2, 2012

Visiting my folks in the summer is always really fun. Partially, this is because there is so much fresh produce I end up playing Operation Disguise-the-Vegetables to entice my father to eat my cooking.

This visit was no different, after picking up fava (also known as broad) beans at the farmers market we reconvened and he made a face when he saw my bag.

Broad Beans

Challenge accepted.

Now I did use most of my tricks on this one. First I disguised the beans by chopping them fine and combining them with other foods like asparagus and potato. Secondly I added cheese and herbs to infuse them with extra richness and flavour. For my last magic trick I deep fried them.

Vegetable Fritters

Mission accomplished. These fritters were a huge hit, in fact my father was concerned he was eating more than his share. Not to worry though, us vegetable lovers were still able to appreciate them as a fun summer snack or appetizer. Try serving them with a refreshing pinot grigio or a cold beer.

Print Recipe

Fava Bean and Asparagus Fritters

(serves 3-4)

3/4 cup shelled Fava beans (about 1 1/2 lbs whole)
3/4 cup chopped raw asparagus
1 clove garlic
1 large potato, baked or 1 cup leftover mashed potato
zest of one lemon
salt and freshly ground pepper
1 egg
1/3 cup flour
2 tablespoons softened cream cheese
2 tablespoons grated Parmaggiano cheese
2 tablespoons chopped fresh mint, divided
2 tablespoons chopped fresh chives
oil for frying
1 egg yolk
1/2 teaspoon Dijon mustard
1/4 cup olive oil
l1/2 lemon worth of juice
the rest of the chopped mint and chives

If you haven't baked off your potato yet poke it a few times with a fork and place it in a 375F oven for 1 hour. Allow to cool and then remove flesh from the skin.

Tip: to shell the beans, it is easier if you parboil them for 30-45 seconds first and then drain them under cold water. Once shelled place them in a food processor. Roughly chop the asparagus and add to the food processor bowl as well. Now mince the garlic and also add it to the mix. Sprinkle with salt and process until finely chopped. Transfer to a bowl and stir in the potato, egg, flour, cream cheese and Parmaggiano cheese. Add in half of the fresh chopped mint and half of the chives along with a generous amount of freshly ground pepper.

Turn oven on to 200F, it will allow you to keep the finished fritters warm while you are cooking the rest. Bring your oil to 340F and add the mixture in heaping tablespoons a few at a time, or until the oil reaches around 325F which is where you want to fry them. Fry them each for approximately 5 minutes. Transfer to paper towels to drain and immediately sprinkle with salt. Transfer to a 200F oven to keep warm. Once all fritters are complete turn the heat off under the oil and make your quick dipping sauce.

To make the dipping sauce, start with the egg yolk, a pinch of salt and mustard in a small mixing bowl. Slowly whisk in half of the oil, then half of the lemon juice. Repeat with remaining oil and lemon juice, add in the fresh herbs and some pepper. Taste and adjust seasoning if necessary.

Serve the hot fritters with the dipping sauce with remaining lemon wedges on the side if desired.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time:40 minutes
Calories(approximate per serving): 300

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