Deep-fried broad bean pods

Deep-fried broad bean pods

By
From
Hix Oyster & Chop House
Serves
6-8
Photographer
Jason Lowe

I discovered this recent addition to the menu by fluke when I tried deep-frying broad bean pods instead of throwing them in the compost. It seems such a waste to chuck away so much of what you buy. They were surprisingly good so I did another batch, this time spicing the flour up a little with cumin and paprika … equally delicious.

Ingredients

Quantity Ingredient
8-10 empty young broad bean pods
salt
freshly ground black pepper
120-150g self-raising flour
150ml milk
vegetable or corn oil, for deep-frying
cornish sea salt, for sprinkling

Method

  1. Cut or tear the bean pods in half lengthways along the natural seam and remove any stringy bits and discoloured ends. Cut the pods into 3–4 cm lengths. Season the flour generously (spice it up a bit as well if you like, as suggested above).
  2. Have 3 bowls ready, one with the seasoned flour, one for the milk and the third for the finished bean pods. Heat an 8 cm depth of oil in a deep-fat fryer or other suitable deep, heavy pan to 160–180°C.
  3. Coat the pods in the flour, shaking off any excess, then pass them through the milk and again through the flour. Deep-fry the bean pods in batches, stirring occasionally, for 3–4 minutes until lightly coloured and crisp. Remove with a slotted spoon and drain on kitchen paper. Immediately sprinkle with sea salt and serve.
Tags:
Hix Oyster & Chop House
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