Crispy broad bean ‘chips’
Makes enough for 2 people
- 10 broad bean pods/husks
- 140g flour
- 250ml milk
- Sea salt
- Black pepper
- A pinch of chilli powder or cayenne (optional)
- Beef tallow for frying (can be substituted for sunflower oil)
- Tear the pods in half along their seam and trim off any stringy sides. Leave the smaller pieces whole and cut the bigger pods in half again.
- Add the flour and the seasonings into a bowl and mix. Then add the milk into another bowl.
- Put the pods into the flour, giving them a good dusting, dip them into the milk and then coat them in the flour again.
- Add them to the hot oil. (You can either deep or shallow fry them.) Fry until golden and crispy then remove onto kitchen roll to cool slightly.
- They are ready to eat! They should be crisp and firm, however you can give them a second dip in the hot oil if you’d like them even crispier. Eat them as they are, or serve them with a tasty dip, such as home-made pico de gallo, made with fresh Isle of Wight tomatoes.