If you shell your broad beans, there’s no need to discard them. Thanks to our customer Trudy for showing us this tasty recipe for a delicious snack, with zero wastage.
Broad bean pods
120-150g self raising flour
Salt & Pepper
Cumin or Paprika
150ml milk
Sea salt for sprinkling
Vegetable or corn oil for deep frying
Removed any stringy bits and discoloured ends from the pods and slice into 3-4cm lengths cutting the ends diagonally. Season the flour with the salt, pepper and cumin/paprika. Preheat 8cm of oil to 160-180C in a large, thick-bottomed saucepan or electric deep-fat flyer. Have three bowls ready, one with the flour, one of the milk and one to put the finished pods in. Coat the pods in the flour, then pass through the milk and set in the empty bowl. Deep fry in batches, stirring occasionally for 3-4 minutes until lightly coloured and crispy. Remove with a slotted spoon onto some kitchen paper. Pat dry, sprinkle with sea salt and serve.