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Fried Fava Beans

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Makes 4 servings 1x

Time about 25 minutes, plus overnight to soak the beans

Units Scale

Ingredients

  • 1 cup dried split fava beans, picked over and soaked in generous water to cover overnight
  • Good-quality vegetable oil
  • Salt
  • Ground chipotle chile powder or smoked paprika (optional)

Instructions

  1. Put the beans in a large bowl, cover with water by 3 to 4 inches, and soak overnight, checking once or twice to see if you need to add more water to keep the beans submerged. Drain the beans well and pat dry with a kitchen towel or put them in a salad spinner. You don’t need to go crazy getting them dry.
  2. Pour oil to a depth of at least 2 inches in a large, deep pot. More is better; the narrower the pot, the less oil you need, but the more oil you use, the more beans you can cook at the same time. Turn the heat to medium-high and heat the oil to about 350°F; a single fava bean should sizzle immediately when you drop it in.
  3. When the oil is hot, add half the fava beans and cook until golden brown, 8 to 10 minutes, stirring them every minute or so for even cooking and to keep them off the bottom of the pot. Remove from the oil (use a spider or other strainer) and drain on paper towels. Fry the remaining favas in the same way.
  4. While they are still warm, sprinkle the beans with salt (I like to salt them pretty generously) and chile powder if you’re using it. Enjoy warm or at room temperature. If there are any left over, store in an airtight container at room temperature, though they are best eaten the day they are fried.

— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition 

Recipe variations

Soy Nuts
Here we switch up the technique, baking instead of frying to get the crunch: Substitute dried soybeans for the fava beans. Soak, drain, and dry the beans as directed, then toss with 2 tablespoons olive oil or good-quality vegetable oil and some salt and spread in a single layer on a baking sheet. Roast in a 300°F oven, shaking the pan occasionally, until the soybeans are golden brown and crunchy, 1 to 1 1/2 hours. (The lower oven temperature keeps the beans from getting too brown before they develop good crispness.) These will keep in an airtight container for several days.

Shortcut Roasted Chickpeas with Rosemary and Lemon Zest
Substitute 2 cups cooked or canned chickpeas for the dried favas. Drain and pat dry. Toss with 3 tablespoons olive oil or good-quality vegetable oil and some salt and spread in a single layer on a baking sheet. Roast in a 400°F oven, shaking the pan occasionally, until the chickpeas are brown and crisp, 20 to 30 minutes. After they come out of the oven, toss with 1 tablespoon chopped fresh rosemary, the grated zest of 1 lemon, and more salt if necessary. Best enjoyed the day they are made.

Wasabi Edamame
Substitute a 16-ounce package frozen edamame for the fava beans. Thaw and pat dry. Toss with 2 tablespoons sesame oil. Mix 1 tablespoon wasabi powder into 1/2 teaspoon salt in a medium bowl, add the edamame, and toss the mixture to evenly coat. Spread the edamame in a single layer on a baking sheet. Roast in a 350°F oven, shaking the pan occasionally, until they are brown and crispy, 45 to 60 minutes. Best enjoyed the day they are made.