Broad bean fritters
|Author: Riverford Organics||Published: 9th July 2019 06:51|
These simple fritters make a good vegetarian main course but you could also serve smaller ones as starters or canapés for a summer party (they can be made in advance and gently warmed through in a low oven). Kids generally love them, particularly the dinky-sized ones.
Preparation Time: 10 minutes
Cooking time: 20 minutes
• 300g podded broad beans (about 900g in their pods)
• 125g self-raising flour
• 2 large eggs
• 2 tbsp crème fraîche
• 125ml milk
• 200g soft, mild sheep’s or goat’s cheese, crumbled
• Small handful of mint leaves, chopped
• Small handful of chives, snipped or chopped
• A little sunflower or olive oil & a knob of butter, for frying
• Sweet chilli sauce, to serve (optional)
- Cook the beans in a pan of boiling water for 3 minutes, then drain and refresh in cold water. Peel off the outer skins and discard, leaving the bright green inner bean. In a large bowl, whisk the flour, eggs, crème fraîche and milk until you have a smooth, thick batter. Crumble in the cheese. Stir in the broad beans, mint and chives and season with salt and pepper.
- Melt a little oil and butter in a large frying pan. Add spoonfuls of the mixture (you’ll need to cook in two or three batches) and cook on a medium heat for 2–3 minutes, until golden brown on the bottom (you’ll see small bubbles appearing from underneath as they’re ready). Flip and cook for 2 minutes or so on the other side, until cooked through. Serve with sweet chilli sauce for dipping, if you like.
Courtesy of http://www.riverford.co.uk/