fried broad bean shells
broad bean shells in a spicy onion coating
IngredientsMakes: 215g (4)
| 140g | broad bean shells | ||
| 30g | cornflour | ||
| 30g | gram flour | ||
| 110g | (2) | eggs | |
| 3g | turmeric | ||
| 3g | ground cumin | ||
| 3g | sweet smoked paprika | ||
| 3g | garlic granules | ||
| 30g | white onion | ||
| 50g | olive oil |
Method
| Start with 230g of broad beans - 8-10 medium broad bean pods. |
| Top & tails them. |
| Run along the edge with a peeler to remove the string on both sides. |
| Remove the shell & split into 2 halves cut each in half. |
| Mix half & half gram flour & corn flour. |
| I used 100g of each to get a good coating - the recipe uses up 30g of each. |
| Crack the eggs into a mixing bowl, & half a tea spoon each of the spices. |
| Brunoise the onion - 2mm dice - & add it too. |
| Whisk then add the bean shells. |
| Mix well to coat the shells. |
| Heat veg/olive oil on a medium heat it should be 3cm / 1.5 inch deep. |
| Cut the end off a shell & add it to the oil to check if it's hot enough to fry. |
| Once it's sizzling & floating - oil is ready ~150C. |
| Fry the shells in batches so as not to over crowd. |
| Fry 3-4mins until golden then place in a sieve to drain. |
| Place in a lined warm serving bowl, season & serve asap. |
| OR keep in a warm oven to stop them going cold & soggy! |
| Be prepared to suck the flesh & coating off the thicker skinned ones, most of them are completely edible. |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts being grown right here in Hereford using organic practices! Sign up for veg box here. |
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