Today I want to share a very old recipe: fried fava pods. Yes, the pods — those we usually discard after removing the fava beans. It is not a typical dish from my area, but I remember that when I lived in Palermo many people prepared them around this time. Since a few days ago we were given fava beans from Sicily, I decided to make them. Some say “anything fried is good” and they were right, but the fava pods were a revelation. I simply recommend you try them and maybe tell me about your experience. Now let’s see how to prepare fried fava pods in the recipe below.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1.1 lb fresh fava beans (in their pods)
- 2 eggs
- 2 cups breadcrumbs
- to taste salt
- to taste pepper
- to taste seasonings to taste (I use garlic powder and sweet paprika)
- 1 small bunch parsley
- as needed peanut oil (for frying)
Steps
For this recipe use only tender pods. Start by wearing gloves and shelling the favas: for best results, cut the pods in half, remove the beans and remove the side filaments, then cut each pod in half along its length.
After removing all the beans, wash the pods very well under running water. Then boil them for about 5-7 minutes in plenty of water, drain them and pass them under cold running water.
At this point beat two eggs and season with salt and pepper. Meanwhile, place the breadcrumbs in a second bowl and season them with salt, garlic powder, paprika and chopped parsley if you like. Pass each pod first in the egg and then in the breadcrumbs. When you’re done, heat peanut oil in a pan about 11 in in diameter and add the pods 6-7 at a time. Let them cook for about 3-4 minutes per side, then transfer to a tray/plate lined with paper towels for a couple of minutes. Serve your fried fava pods and enjoy.
YOU’LL FIND MANY FAVA RECIPES HERE take a look!
Saby recommends…
You can serve fried fava pods as a side dish or, if you prefer, as an appetizer—perhaps accompanied by goat cheeses.
