Prevent your screen from going dark
Makes 6 to 8 servings 1x
Line a baking sheet with paper towels and set aside.
In a medium bowl, soak the beans in enough cold water to cover for at least 12 hours or overnight. Drain, rinse, and pat the beans dry—you don’t want them to splatter when frying.
Pour 4 inches of oil into a deep saucepan and heat the oil over medium heat, bringing it to 350°F (use a candy thermometer and try not to let the temperature get above 375°F). Add the fava beans and fry until they are a rich golden brown, 6 to 7 minutes. Use a slotted spoon or spider to transfer them to the prepared baking sheet and sprinkle immediately with sea salt. Let cool.
While the oil is still hot, carefully add the parsley to the pan and fry until it turns dark green and frizzles in the oil, about 30 seconds. Remove the parsley from the hot oil with a slotted spoon or spider and transfer it to the baking sheet to drain alongside the favas. When everything is cool, crumble the fried parsley over the favas, transfer to a serving bowl, and toss to combine. Serve immediately. Store leftover favas in an airtight container at room temperature for up to 2 weeks.
– Recipe from Peckish: Suggestions for the Sophisticated Snacker