J – These amazing guys are addicting!
I had some at a favorite restaurant. They took me by surprise. Wow! I had to make them. It’s something we’d never thought of. The only real downside is that there is probably a three-week season for them.
Miss the season, and they get too big and tough.
Plan on cooking them the day you get them. Freshness is important.
The parcooking technique really helps get the insides nicely done without burning.
The second cooking goes really fast. So, don’t look away …
|Fava Bean Week: Deep-Fried Whole Fava Beans|
- 1 pound very young, whole (unshucked) fava beans, tough end trimmed
- ½ cup corn starch
- salt and pepper to taste
- Canola oil for frying
- Heat oil to 280 degrees.
- Make sure that the fava beans are completely dry before adding to the oil.
- Add beans a few at a time into oil. Cook for a few minutes or until the beans have turned a darker green color.
- Remove from oil and drain on a paper towel.
- Turn up the heat ot bring the oil to 350 degrees.
- Dredge the beans with a light coating of corn starch.
- Add the beans to the oil and cook until an olive green color and the cornstarch has turned golden brown.
- Remove from oil and place on a piece of paper towel.
- Immediately sprinkle salt and pepper over the beans.
- Serve immediately with Sriracha mayonnaise.
Be sure to serve them immediately with plenty of dipping sauce.