Towards the end of the season, broad beans will often grow pods without seeds – the flowers have failed to germinate. I still use these pods – they are great chopped into vegetable fritters or patties, simmered and served with a yoghurt or tomato sauce, or, like today’s recipe, battered and deep fried (SO DELICIOUS). I make a standard batter with plain flour with a little eno or baking soda added to lighten the batter and make it quite crispy.
You don’t have to wait till the end of the broad bean season to make these – they can be made any time you are shelling broad beans. Don’t waste the pods if they are in good condition. If you’ve grown your own beans the pods are likely to be tender during the whole season. If you are buying pods, use your own judgement as to when during the season the pods become too tough. Cut larger pods into smaller pieces.
You will thank me for this idea, it is delicious, and uses parts of the vegetable usually discarded. Always go for no-waste where possible.
Since childhood, I've enjoyed hearing #CookingSounds & find those sounds comforting & contenting. From the methodical chopping sounds to the sizzle of raw foods dropped into a hot oiled wok & everything before, during & after cooking a meal.