Fava Bean Fries

Pair with Long Meadow Ranch Sauvignon Blanc, Rutherford
INGREDIENTS
  • 1 lb fresh young fava beans, tips snipped off and rinsed (Ask your farmer friends at your local farmer’s market for young fava beans. You want them before they get too big).
BATTER
  • 1 cup beer
  • 2 tbsp vodka
  • 1 cup cake flour
  • 1 1/2 tsp kosher salt
  • 3/4 tsp baking soda
  • oil for frying
  • salt, optional (to season the fried fava beans)
INSTRUCTIONS

  • Rinse and snip the ends of the fava beans.

  • Line a cooling rack with paper towels.

  • Prepare the batter by adding the beer, vodka, flour, baking soda, and salt to a medium bowl.

  • Stir to combine.

  • Heat about 2 inches of oil in a deep pot (preferably cast iron) to 360-370 degrees.

  • Dip the fava beans one at a time in the prepared batter and gently place them into the hot oil. Do not crowd the favas while frying (too many favas = cold oil).

  • Fry until golden brown (about 2 minutes).

  • Using a spider, remove favas from oil and place them on a prepared cooling rack. If desired, sprinkle with salt.

  • Repeat with remaining favas.

  • To keep the fava beans warm, place them in the oven on the warm setting (approx 200 degrees).

  • Serve with your favorite dipping sauce. We like sauce gribiche or a lemon mayonnaise.