Broad bean, herb & ricotta fritters
- Cassie Best
Save recipe
Serves 2
Easy
Prep: 30 mins
Cook: 15 mins
A star rating of 4.5 out of 5.2 ratingsRate
loading...
Make the most of homegrown broad beans with these easy fritters. Served with ricotta and boiled eggs, they're a great brunch dish for two
Freezable
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
App onlyLeek cacio e pepe. This is a premium piece of content available to subscribed users.
A star rating of 4.2 out of 5.12 ratings
Chorizo & potato frittata
A star rating of 4.1 out of 5.9 ratings
A star rating of 4.7 out of 5.14 ratings
Try these broad bean, herb & ricotta fritters, then try our feta and spring onion fritters, air fryer courgette & feta fritters, sweetcorn fritters and chickpea fritters.
Ingredients
Nutrition
Units:
MetricUS
-
600g broad beans
in pods, or 200g podded weight (or use frozen)
-
250g ricotta
-
4 eggs
-
3 tbsp plain flour
-
1 tsp baking powder
-
¼ tsp chilli flakes
plus a pinch to serve (optional)
-
few sprigs of mint
chopped, plus a few leaves to serve
-
few sprigs of dill
chopped, plus a few leaves to serve
-
few sprigs of parsley
chopped, plus a few leaves to serve
-
1 lemon
zested
-
drizzle of olive oil
for frying
-
drizzle of extra virgin olive oil
to serve
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving
- kcal564
- fat31g
- saturates13g
- carbs32g
- sugars3g
- fibre9g
- protein35g
- salt1.4g
Ad
Method
-
step 1
Pop the broad beans out of their pods into a bowl. Boil the kettle, tip the beans into a saucepan, cover with boiling water and cook for 6 mins, then drain and leave until cool enough to handle. If using frozen beans, simply place in a bowl, cover with boiling water and leave to stand for 2 mins, then drain.
-
step 2
Use your nail or a knife to pierce the opaque skins surrounding each bean, and pop them back into the bowl. (You can use the skins to make vegetable stock.)
-
step 3
Lightly mash the beans with a fork – they should still have lots of texture and you can leave some beans whole. Add 100g of the ricotta, 2 eggs, the flour, baking powder, chilli flakes and herbs. Season with a pinch of salt and stir everything together to make a thick batter. The batter will keep chilled for up to a day.
-
step 4
Bring a small pan of water to the boil and gently lower in the 2 remaining eggs. Boil for 6 mins, then drain and plunge into cold water to halt the cooking process.
-
step 5
Mix the lemon zest and a pinch of salt into the remaining ricotta.
-
step 6
Heat a drizzle of olive oil in a frying pan over a medium heat. Spoon heaped tablespoons of the batter into the pan and spread a little with the back of the spoon into circles. Cook 3-4 at a time so as not to overcrowd the pan. Cook for 2-3 mins on each side until golden brown. Transfer to plates and keep warm in a low oven while you cook the remaining fritters. (You should have enough to make eight.)
-
step 7
Peel and halve the eggs. Spread half the ricotta onto each plate. Arrange the fritters on top, add the halved eggs and a few whole herb leaves. Drizzle with a little extra virgin olive oil and a pinch more chilli flakes, if you like.
Recipe from Good Food magazine, June 2024
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.5 out of 5.2 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...