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
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.
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.
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.