These simple fritters make a good vegetarian main course, but you could also serve smaller ones as starters or canapés for a summer party.
SERVES 4
- 300g podded broad beans (approximately 900g in their pods)
- 125g self-raising flour
- 2 large eggs
- 2 tbsp crème fraîche
- 125ml milk
- 200g soft, mild sheep’s or goat’s cheese, crumbled
- Small handful of mint leaves, chopped
- Small handful of chives, snipped or chopped
- Sunflower or olive oil, and a knob of butter, for frying
- Sweet chilli sauce, to serve
- Cook the beans in a pan of boiling water for 3 mins, then drain and refresh in cold water. Peel off the outer skins and discard, leaving the bright green inner bean.
- In a large bowl, whisk the flour, eggs, crème fraîche and milk until you have a smooth, thick batter. Crumble in the cheese, stir in the broad beans, mint and chives, and season with salt and pepper.
- Melt a little oil and butter in a large frying pan. Add spoonfuls of the mixture (you’ll need to cook in two or three batches) and cook on a medium heat for 2–3 mins, until golden brown on the bottom (you’ll see small bubbles appearing from underneath as they’re ready).
- Flip and cook for 2 mins or so on the other side, until cooked through. Serve with sweet chilli sauce for dipping, if you like.
RECIPE VARIATIONS:
* Use a gluten-free self-raising flour if you prefer.
* Use chopped up French or sliced runner beans instead of broad beans.
* Vary the cheese – try a saltier feta-style sheep’s cheese.