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Fava Bean Fritters

Favas are combined with pecorino cheese, parsley, bread crumbs, and eggs, and transformed into crisp fritters.

  • Yield: Makes 12

Source: Martha Stewart Living, June 2000


  • 3 pounds fava beans, shelled (about 4 cups shelled)
  • 1/4 cup finely grated pecorino cheese
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup bread crumbs
  • 2 eggs, lightly beaten
  • 2 tablespoons heavy cream
  • Salt and freshly ground pepper
  • 2 tablespoons olive oil


  1. Fill a large bowl with ice and water. Bring a large pot of water to a boil. Add the fava beans, and cook 2 to 3 minutes. Drain beans, and transfer to the ice bath. Remove from ice bath, and peel and discard inner skins from beans.

  2. Place beans in the bowl of a food processor, and pulse until coarsely chopped. Transfer beans to a medium bowl, add the cheese, parsley, bread crumbs, eggs, and cream, and season with salt and pepper. Mix until well combined. Shape mixture into 2-inch patties.

  3. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add 6 patties, and cook until golden brown, about 2 minutes per side. Repeat with remaining oil and patties. Serve warm.

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