Tempura battered Fava Fritto are fried crispy and tossed with Parmesan cheese and served with a garlicky aioli. Pair with a chilled glass of Clif Family Napa Valley Sauvignon Blanc or Rte Blanc Sauvignon Blanc.

Clif Family Wines‘ Bruschetteria food truck is a must-stop when you’re in Napa Valley. Not only is the food amazingly fresh, but you can pair it with a flight or a glass of their wines. But if you can’t make it to Napa Valley, you can enjoy one of their recipes right at home.

Clif Family Organic Farm

Clif Family owners Gary Erickson & Kit Crawford have an organic farm on Howell Mountain overlooking the Pope Valley. It’s not the most idyllic location for agriculture, but despite the many challenges, they have created a successful program with terraced hillsides where they grow much of the food that is served at their Bruschetteria food truck, as well as use in their packaged food items.

In spring, there are an abundance of fresh beans on the farm including fava beans. A fan-favorite are these addictive and delicious tempura-battered young fava beans. They are fried until crispy, tossed with Parmesan cheese and served with a homemade garlicky aioli sauce. The recommend serving it with a light and bright Clif Family Sauvignon Blanc.

Here are some more recipes from Clif Family Kitchen to Enjoy

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Fava Fritto from the Clif Family Kitchen

Clif Family Wines

Tempura battered Farm young fava beans fried crispy and tossed with Parmesan cheese and served with a garlicky aioli. Pair with a chilled glass of Clif Family Napa Valley Sauvignon Blanc or Rte Blanc Sauvignon Blanc.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine American

Servings 4 servings

Calories 245 kcal

Equipment

• Deep Skillet or Dutch Oven

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Favas

• 2 pounds young favas in the pod
• ½ cup Pecorino Romano finely grated
• Salt to taste
• vegetable oil enough to fill a skillet or dutch oven with about 3 inches of oil (4-6 cups)

For the Tempura Batter

• 1 cup brown rice flour
• ¼ cup cornstarch
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• Chilled sparkling water as needed

For the Pepperoncini Aioli

• 1 egg yolk
• 1 tablespoon Dijon mustard
• ½ teaspoon kosher salt
• ¼ cup pickled pepperoncini removed from brine
• 1 garlic clove
• 1 tablespoon lemon juice
• 1 ½ cups vegetable oil
• Pepperoncini pickling liquid to taste (about 1 Tbsp.)

Instructions

 

For the Fritters

• Select young, tender fava beans in their pods. No larger than about 5” in length a ½” in width. Note: If they are mature favas, they will be much tougher, and the pods should be shucked to enjoy the beans inside. Trim the stem from the end, wash, and pat dry.
• Add 3 inches of oil to a deep skillet or dutch oven and heat to 350°F.
• Prepare the batter by combining all dry ingredients thoroughly in a medium-sized mixing bowl. Add chilled sparkling water until a thick, paste-like consistency is achieved.
• Add the cleaned favas to the batter and toss to coat. Drain off the excess batter and immediately (and very carefully) transfer to the hot oil. Drop the favas in a few at a time and be mindful not to drop big clumps of them at once to avoid sticking together. Cook until golden brown and crispy., about 5 minutes.
• Use a strainer to transfer beans to a paper towel-lined mixing bowl. Toss with salt and finely grated Pecorino Romano cheese. Serve with pepperoncini aioli as a dipping sauce.

For the Aioli

• Puree the first six ingredients in a food processor until smooth and scrape down the sides with a spatula. Slowly add oil to emulsify, then add pickling liquid to taste and to adjust the consistency.

Nutrition

Serving: 1portionCalories: 245kcalCarbohydrates: 40gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 62mgSodium: 1306mgPotassium: 163mgFiber: 2gSugar: 1gVitamin A: 146IUVitamin C: 8mgCalcium: 366mgIron: 2mg

Keyword Fava Beans, Fava Fritto, Fava tempura

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