Rob’s Recipe of the Week: For the last of the broad beans | Canalside Community Food

If you’re a Saturday collector, you’ll be getting the last of the broad beans – why not try them in this recipe?!

I’ve had this recipe waiting in the sidelines for a while, expecting it to take ages but it turned out to be super easy! The fritters turned out pretty tastey and all that veg helped make me feel a little better about the deep fat frying… The recipe I got this from has instructions for homemade labneh, but I swapped that for  lemon minted yoghurt. Since I had the frier out I decided to go all out and make courgette fritters, deep fried brie and onion rings as well, not a healthy night! Note the recipe is scalable for smaller shares but i’d keep the spice measures fairly high to avoid them getting lost in the frier.

Chilli broad bean fritters with homemade labneh

Ingredients:
Fritters:
600g broad beans (or 1¼kg in their pods), skinned to reduce bitterness (I didn’t bother and can’t say I noticed)
small bunch mint, roughly chopped
small bunch parsley, roughly chopped
small bunch dill, roughly chopped
1 tbsp self-raising flour, plus a little for dusting
1 red chilli (deseeded if you don’t like it too hot), roughly chopped
zest 1 lemon
2 small garlic cloves
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground allspice
½ tsp sumac

Yoghurt:
1/4 a bunch of fresh mint , (7.5g)
1/2 lemon, (juice and any remaining zest after fritters)
4 tablespoons natural yoghurt (Alpro-style alternative will work great too)

Method:
Fritters:
To make the fritters, put the ingredients in a food processor, season and blend until smooth. Using 2 dessertspoons, scoop and shape the mixture into 16 quenelle shapes – or roll with floured hands. Place on a plate and chill for at least 1 hr, or cover loosely with cling film and chill for 24 hrs. (I chilled in freezer for 1h, they weren’t quite sticky enough but I managed by squeezing them hard with my hands).

When you’re ready to serve, heat at least 6cm oil in a wide, deep pan (or put a deep fat frier on 190°C). The oil is ready when a piece of bread dropped into the oil sizzles and turns brown within 30-40 secs (if the oil is too cool, the fritters will fall apart). Dust the fritters with a little flour and roll around the plate to coat the outside. Carefully lower 4-6 into the pan at a time and cook in batches, for 5-6 mins, until deep golden brown. Drain on a plate lined with kitchen paper and sprinkle with salt. Put the fritters in the oven on low heat while you cook the next batch.

Yoghurt:
Mix yoghurt, mint and lemon, adding salt and pepper to taste.

If you fancy them, courgette fritters or onion rings just need some batter making up in a bowl, about 50/50 self-raising flour (to get good bubbly batter) and water to a pancake batter consistency, add salt and pepper (and dill if you like) for a better taste. Chop courgette into sticks and onion into rings, rub them in a plate of flour (coat fully) then dip in the batter then into the frier. Fry until golden (1-3 minutes) then remove and drain, making sure to add salt and pepper whilst they’re fresh out of the frier! (This makes a BIG difference).

From: https://www.bbcgoodfood.com/recipes/chilli-broad-bean-fritters-homemade-labneh