Broad Bean Fritters & Prosciutto
- Ready in: 35 minutes
- Serves: 4
- Complexity: very easy
- kcal: 521
- 500 g broad beans
- ½ preserved lemon, pith removed, fine chopped
- ¼ cup flour
- ½ tsp baking powder
- ¼ tsp SIDS CRAZY SALT
- ¼ cup milk
- 1 egg, separated
- 2 tbsp fine chopped mint
- rice bran oil for frying
- 125 g mozzarella, thin sliced
- 8 slices prosciutto
- mint leaves to garnish
- SIDS SALT & PEPPER to taste
FRITTERS: Shell the beans and discard the pods. Keeping a few shelled beans aside for garnish, blitz half the remaining beans to coarse crumbs. Add to the whole beans and toss through the preserved lemon.
Soft the flour, baking powder and SIDS CRAZY SALT then gently fold the dry ingredients through the broad beans.
Lightly beat the milk with the egg yolk, add to the mix and combine then fold through the mint. Whisk egg whites to soft peaks and fold through.
Heat oil in a frypan and add small spoonfuls of the mixture and cook 2 minutes each side until golden. Drain on paper towels. Should have about 14 fritters.
ASSEMBLE: Place 3 fritters on each plate, interspersed with mozzarella slices. Drape 2 pieces of prosciutto on top and scatter with mint leaves and the reserved beans. Season with SIDS SALT & PEPPER to taste.
Inspired by Ara Wines, Marlborough