a snack: fried favas

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* Exported from MasterCook *

 

Fried Favas with Smoked Spanish Paprika

 

Recipe By :Aliza Green, The Bean Bible

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dried favas beans -- without skins

(2 cups large split golden fava beans)

1 cup extra-virgin olive oil -- for frying

3 cups soy bean or canola oil -- for frying

fine sea salt or popcorn salt -- for seasoning

1 teaspoon pimenton (spanish paprika) -- see notes

1/2 teaspoon garlic powder

 

1. ALLOW 48 HOURS: Soak the favas overnight in about 16 cups (4 quarts) of

water. The next day, drain, rinse, and cover again with cold water. Repeat 2

more times, changing the water every 12 hours or so, for a total of 36 hours.

The beans should expand greatly and soften somewhat. Remove and discard any

remaining skin pieces. Bring a large pot of unsalted water to a boil. Add the

beans and cook for 5 minutes, then drain. Spread out on paper or cloth towels to

dry completely.

 

2. In a large heavy skillet, heat both kinds of oil until shimmering hot but not

smoking, about 340F on a deep-frying thermometer. Fry the dry precooked favas,

in about 1 cup batches, for 3 to 4 minutes. Scoop out with a slotted spoon or

skimmer and drain on paper towels. Repeat until all the favas have been fried,

then toss the beans with salt to taste, the pimenton, and the garlic powder.

Serve as a snack with a pitcher of drinks, such as margaritas or sangria. Store

in an airtight container for up to 2 weeks.

 

Source:

" Running Press 2000 "

Yield:

" 4 cups "

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 771 Calories; 73g Fat (83.6% calories

from fat); 10g Protein; 22g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

5mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 14 1/2 Fat.

 

NOTES : Similar preparations of fried favas eaten as a snack are found

everywhere from Portugal, Spain and the South of France to Morocco, Egypt and

Lebanon, and as far away as Mexico, south America and Korea. After frying,

sprinkle the favas with the smoky Spanish paprika ( " pimenton), or substitute

half as much cayenne, Korean red pepper flakes, Italian style red pepper flavors

or ground red Aleppo pepper.

 

Nutr. Assoc. : 3264 0 0 4267 1326 1032 0

 

 

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