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.
