If it hasn’t become obvious in recent weeks, I have thoroughly enjoyed creating new recipes using a variety of spring vegetables including such favorites as artichokes, asparagus, fava beans, and sweet spring peas. We are nearing the end of our season for both locally grown fresh peas and fava beans so I find that I am buying them both as frequently as I can to enjoy them while they are still available. Having created just about everything I could think of recently with both peas and fava beans including risotto, bruschetta toppings, salads, soups, and pasta dishes, I decided to try something new and made these fritters combining both peas and fava beans. The fritters (or little pancakes) turned out better than I hoped for and were both tender and very fresh tasting, perfect for a spring lunch, or as a dinner appetizer.
I decided to use up some slow roasted tomatoes to create a vibrant sauce to dollop on top of the pancakes, which my husband really liked, but I personally preferred the fritters simply served with a sprinkling of grated Parmesan and some cracked black pepper on top. I also think these fritters would be a delicious brunch item by serving a couple of them on a plate topped with a poached egg and some grated Parmesan cheese. If you are not able to find fresh fava beans, you can easily use all peas, and although I always prefer fresh vegetables, even frozen peas would work, but just cook them a little less than you would fresh peas.
Deborah Mele 2011
Pea And Fava Bean Fritters
Delicious served with a roasted tomato sauce or even a sprinkling of grated Parmesan cheese.
- 1 1/2 Cups Fresh Shelled Peas
- 1 1/2 Cups Fresh Fava Beans ( Measured After They Have Been Removed From Pods & Skins)
- 3 Large Mint Leaves
- 3 Large Basil Leaves
- 2 Tablespoons Olive Oil
- 1/3 Cup All-Purpose Flour
- 1/4 Cup Heavy Cream
- 3 Tablespoons Grated Parmesan Cheese
- Salt & Pepper
- Additional Olive Oil For Frying
- Bring a medium pot of salted water to a boil and cook the peas and fava beans until tender, about 3 to 4 minutes.
- Drain and drop the peas and fava beans into a bowl of ice water to ensure they stay tender crisp and retain their color.
- After 5 minutes in the ice water bath, drain the peas and fava beans well, and place them along with the mint, and basil into a food processor or blender and pulse briefly.
- Add the olive oil, flour, cream and grated cheese.
- Pulse until the mixture is well mixed and is thick.
- Add a little additional cream if too thick, or a tablespoon or two of flour if the mixture is runny.
- Season with salt and pepper.
- Heat a tablespoon or two of olive oil in a non-stick skillet, and once hot drop three dollops each evenly across the surface using a couple of tablespoons of the mixture.
- Smooth the tops of the pancakes lightly with the back of a spoon.
- Cook over medium heat for about 3 to 4 minutes or until the bottoms are set and beginning to brown.
- Carefully turn them over and cook on the other side until light brown.
- Remove the pancakes to a heated platter and continue to cook the rest in the same manner.
- Serve warm with topping of choice.