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Friday 15 April 2011

Sluttisly Vegetarian: Broad Bean Fritters

Frozen broad beans are a staple that I always keep on hand for oh-crap-I've-forgotten-to-buy-any-food emergencies and urgent broad bean cravings. Fresh ones are great too (and lots of fun to pop out of the furry pods) but you have to wait until June before they arrive and I am way too impatient for that. Sometimes I just want broad beans, and that's that.

When the broad bean craving comes, I whip up a few of these doughy fritters. If you like them spicy, add more chilli. If you don't, leave it out. You could also add peas or sweetcorn if you have some hanging around.

The beans defrost in a jiffy in a bowl of warm water. It's definitely best to take the time to burst them out of the skins though, as otherwise they can be tough. Broad beans also look much more pretty naked and brilliant green.

Broad Bean Fritters (makes 8-10 fritters)

You'll need:
  • 100g plain flour
  • 1 egg
  • 70g broad beans, shelled
  • 3 spring onions, finely chopped
  • 1 red chilli, finely chopped
  • Oil for frying
Make it!
  • Mix the flour and egg with enough cold water to make a loose batter. Season well with salt and pepper
  • Stir in the broad beans, spring onions and chilli
  • Pour oil into a frying pan so it covers the bottom. Heat the oil until the surface shimmers.
  • Put dessertspoonfuls of the batter into the oil and fry for a few minutes, turning every now and again, until they are golden brown.all over
  • Drain on kitchen paper. Eat warm, or reheat later in the oven. They're great dipped in tomato ketchup!


  1. I love broad beans and always grow more of them than anything else. I think I have a tin of them in the cupboard though, which I hope would work for this. Will give it a try!

  2. I hate broad beans, hate them. But oh I used to love shelling them on a Saturday afternoon with my Granddad. And then not eating them.


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