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–+ servings
Clif Family Kitchen Fava Fritto

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
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 4 servings
Calories 245 kcal

Equipment

  • Deep Skillet or Dutch Oven

Ingredients
 
 

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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