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!