Guest Blog
Broad Bean and Pea fritters
by Bon Appétit -
31.07.2010
Having a few broad beans left in the veg. plot, I eagerly looked for
something a little more exciting to do with them, rather than the ‘add
to salads’ usual. My first thought, as is so often the case, was to turn
to Jamie, who, never failing, had a great Broad Bean Fritter recipe
from his Jamie at Home book. It’s really simple, but don’t
make the mistake I did of not adding enough flour.
Simply whizz
together the beans, after blanching and removing the skins if necessary,
coriander, chopped mint, sea salt and freshly ground black pepper, ½
teaspoon cayenne pepper, 1 level teaspoon ground cumin, ½ a fresh red
chilli deseeded and finely sliced and the zest of 1 lemon. When
combined, add enough flour to dry out the mixture, then form into
quenelles, or balls as is your preference!
This is where I made
my mistake: I popped them straight into the hot oil and because they
weren’t dry enough, they fell apart. So, I’d suggest you coat each ball
in flour again before dropping into the hot oil.
Fry until golden and
crunchy, make a mint, lemon and yoghurt dressing and dip!
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