Broad bean pancakes

  • Difficulty: easy
  • Time: 1 hour and 15 minutes
  • Servings: 4 people
  • Calories: 285 / serving

Recipe for broad bean pancakes, a delicious and easy to prepare second course, perfect for making children eat broad beans, it takes some time but the result is guaranteed. In order not to always cook legumes in the usual way and amaze family members with different and original recipes.

Ingrediants

  • 150 gr of fresh shelled broad beans
  • 30 gr of bacon
  • 1 shallot
  • 30 gr of raw ham
  • 3 eggs
  • Grated Parmesan
  • Half nut
  • 30 gr of butter
  • Oil
  • salt

broad bean pancakes

Preparation

  1. Boil some water, throw in the broad beans and blanch them for 10 minutes.
  2. Drain and remove the outer sheath from the beans (taking the seed between the index finger and the thumb, which will quickly slip out of the hard sheath.)
  3. Clean and chop the shallots, sauté them in a pan with the butter and two tablespoons of oil.
  4. Add the beans in the sauce, let them season well and crumble over half a nut.
  5. Wet with a ladle of hot water and cook over high heat to quickly dry the liquid.
  6. Now pass the beans through a vegetable mill, collecting the past in a bowl.
  7. Chop the bacon and ham and add them to the past; then add 4 tablespoons of grated parmesan and only the egg yolks, one at a time.
  8. Whip the leftover egg whites until stiff with a pot of salt, and incorporate them into the preparation, lifting it gently from the bottom up and not stirring in a rotating direction, so as not to remove the egg whites.
  9. Heat at least half a liter of oil in the frying pan with a basket: spoon the mixture and drop it gently into the hot oil.
  10. Put them a few at a time, so that they can swim in the oil and brown on all sides. When they have browned, drain them with the basket and transfer them to absorbent paper to lose the grease.
  11. Continue to fry until the mixture is used up, keeping the ready pancakes warm.
  12. When you have finished frying, sprinkle with salt and serve hot.

Photo by Cristiano Cani