Towards the end of the season, broad beans will often grow pods without seeds – the flowers have failed to germinate. I still use these pods – they are great chopped into vegetable fritters or patties, simmered and served with a yoghurt or tomato sauce, or, like today’s recipe, battered and deep fried (SO DELICIOUS). I make a standard batter with plain flour with a little eno or baking soda added to lighten the batter and make it quite crispy.
You don’t have to wait to the end of the broad bean season to make these – they can be made any time you are shelling broad beans. Don’t waste the pods if they are in good condition. If you’ve grown your own beans the pods are likely to be tender during the whole season. If you are buying pods, use your own judgement as to when during the season the pods become too tough. Cut larger pods into smaller pieces.
You will thank me for this recipe, it is delicious, and uses parts of the vegetable usually discarded. Always go for no-waste where possible.
Salty Battered Broad Bean Pods
Take a handful of empty broad bean pods. Top and tail them and remove the strings, like you would any other bean.
In a bowl, mix 2 Tblspns plain flour with sea salt, pepper and a tspn each of cumin and coriander powder. Add water, a little at a time, until a medium thick batter is formed. Mix in 0.5 tspn plain eno or baking powder. Toss the broad bean pods in the batter.
Heat oil suitable for deep frying in a deep pan, and when hot, add some of the battered pods. Don’t overcrowd the pan. Fry until golden brown, turning to make sure they’re evenly cooked, remove and sprinkle with salt.
Delicious served alongside yoghurt seasoned with lemon juice, a little garlic and some chopped herbs.
recipe notes and alternatives
The batter can be made from chickpea flour or chickpea flour and a little rice flour. Keep the eno or baking soda in the batter to lighten it.