Fava Bean Fries

Pair with Long Meadow Ranch Sauvignon Blanc, Rutherford
  • 1 lb fresh young fava beans, tips snipped off and rinsed (Ask your farmer friends at your local farmer’s market for young fava beans. You want them before they get too big).
  • 1 cup beer
  • 2 tbsp vodka
  • 1 cup cake flour
  • 1 1/2 tsp kosher salt
  • 3/4 tsp baking soda
  • oil for frying
  • salt, optional (to season the fried fava beans)
  • Rinse and snip the ends of the fava beans.

  • Line a cooling rack with paper towels.

  • Prepare the batter by adding the beer, vodka, flour, baking soda, and salt to a medium bowl.

  • Stir to combine.

  • Heat about 2 inches of oil in a deep pot (preferably cast iron) to 360-370 degrees.

  • Dip the fava beans one at a time in the prepared batter and gently place them into the hot oil. Do not crowd the favas while frying (too many favas = cold oil).

  • Fry until golden brown (about 2 minutes).

  • Using a spider, remove favas from oil and place them on a prepared cooling rack. If desired, sprinkle with salt.

  • Repeat with remaining favas.

  • To keep the fava beans warm, place them in the oven on the warm setting (approx 200 degrees).

  • Serve with your favorite dipping sauce. We like sauce gribiche or a lemon mayonnaise.