Crispy Young Favas with Green Garlic Mayonnaise
This cooking method only works with the very first favas of spring—the ones that are thin skinned enough to be eaten whole. Not only is this a light, crunchy, and addictive snack, but it’s also a nice way to enjoy fava beans without all the fuss. For dipping, mild green garlic makes for an aioli that doesn’t overwhelm the favas’ sweet flavor.
Recipe information
Yield
serves 4 as a first course
Ingredients
Green Garlic Mayonnaise
Preparation
Step 1
Sift the cornmeal and flour together to combine. Season with salt and pepper. Dip the favas into the milk, then coat in the flour/cornmeal mixture.
Step 2
Fill a large, heavy pot or Dutch oven with canola oil to a depth of 3 inches and heat to 350°F. Fry the fava beans in batches for about 3 minutes, or until golden brown. Remove to a bowl lined with paper towels to absorb the excess oil and add salt immediately. Serve with the mayo for dipping.
Green Garlic Mayonnaise
Step 3
Place the yolk, water, mustard, lemon juice, and garlic in a food processor. Pulse to combine. With the motor running, add the oil in a slow, steady stream. Season to taste with salt. If the mayo seems too thick for dipping, thin with a little extra water.
