Chilli broad bean fritters with homemade labneh
- Preparation and cooking time
- Prep:
- Cook:
- plus 1 day straining and at least 1 hr chilling
- A challenge
- Serves 4 as a starter or light lunch
Ingredients
- 450g pot goat's milk yogurt
- sunflower or vegetable oil, for frying
- plain flour, for dusting
For the fritters
- 600g broad beans (or 1.25kg in their pods), skinned (see 'tip' for how to prepare)
- small bunch mint, roughly chopped
- small bunch parsley, roughly chopped
- small bunch dill, roughly chopped
- 1 tbsp self-raising flour, plus a little for dusting
- 1 red chilli (deseeded if you don’t like it too hot), roughly chopped
- zest 1 lemon
- 2 small garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground allspice
- ½ tsp sumac
For the salad
- 200g broad beans (or 450g in their pods), skinned (see 'tip' for how to prepare)
- 100g peas, defrosted if frozen, blanched if fresh
- juice 1 lemon
- 2 tbsp extra virgin olive oil, plus extra to serve
- handful pea shoots
- ½ red chilli, deseeded and finely sliced
- 1-2 radishes, finely sliced
Method
- STEP 1
Make the labneh 1-2 days ahead – the earlier you make it, the richer it will be. Season the yogurt with a good pinch of salt. Line a sieve with a large piece of clean muslin or a J-cloth, suspended over a bowl. Tip the yogurt into the sieve, pull the sides of the muslin up to encase the yogurt, twist and tie with a piece of string. Strain in the fridge for 1-2 days. The liquid from the yogurt (called whey) will drip into the bowl, leaving you with a thick, spreadable yogurt called labneh – see below for using up the whey.
- STEP 2
To make the fritters, put the ingredients in a food processor, season and blend until smooth. Using 2 dessertspoons, scoop and shape the mixture into 16 quenelle shapes – or roll with floured hands. Place on a plate and chill for at least 1 hr, or cover loosely with cling film and chill for 24 hrs.
- STEP 3
When you’re ready to serve, heat at least 6cm oil in a wide, deep pan and turn the oven to a low heat, ready to keep the fritters warm. The oil is ready when a piece of bread dropped into the oil sizzles and turns brown within 30-40 secs (if the oil is too cool, the fritters will fall apart). Dust the fritters with a little flour and roll around the plate to coat the outside. Carefully lower 4-6 into the pan at a time and cook in batches, for 5-6 mins, until deep golden brown. Drain on a plate lined with kitchen paper and sprinkle with salt. Put the fritters in the oven while you cook the next batch.
- STEP 4
While the fritters cook, mix the broad beans, peas, lemon juice, olive oil and some seasoning for the salad. To serve, spread a little labneh across the middle of each plate. Add 4 fritters, and spoon a little of the salad around. Top with a few pea shoots, a sprinkling of chilli, a few slices of radish and a drizzle of olive oil.
