Deep-Fried Broad Bean Pods

Name: Deep-Fried Broad Bean Pods
Yield: Serves 6-8
Cuisine: British
Ingredients: 150 ml milk; vegetable or corn oil for deep-frying; vegetable or corn oil for deep-frying; Cornish sea salt for sprinkling; 8-10 empty young broad bean pods; salt and freshly ground black pepper; salt and freshly ground black pepper; 120-150 g self-raising flour

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

I discovered this recent addition to the menu by fluke when I tried deep-frying broad bean pods instead of throwing them in the compost. It seems such a waste to chuck away so much of what you buy. They were surprisingly good so I did another batch, this time spicing the flour up a little with cumin and paprika... equally delicious.

Ingredients

8-10 empty young broad bean pods
salt and freshly ground black pepper
120-150 g self-raising flour

Europe
United Kingdom
Snack
Vegetarian

Method

Cut or tear the bean pods in half lengthways along the natural seam and remove any stringy bits and discoloured ends. Cut the pods into 3-4 cm lengths. Season the flour generously (spice it up a bit as well if you like, as suggested above).

Have 3 bowls ready, one with the seasoned flour, one for the milk and the third for the finished bean pods. Heat an 8cm depth of oil in a deep-fat f