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.

　　

Ingredients

serves 4 as a first course

　　1 cup sifted cornmeal

　　3 cups sifted all-purpose flour

　　Kosher salt and freshly ground pepper

　　1 pound fava beans, stems removed

　　1 cup milk

　　Canola oil, for frying

　　Green Garlic Mayonnaise (recipe follows)

　　

Green Garlic Mayonnaise

1 fresh egg yolk

　　3 tablespoons water

　　1 teaspoon Dijon mustard

　　Juice of 1 lemon

　　1 stalk green garlic, bulb and stem sliced

　　1 1/2 cups canola oil

　　Kosher salt

　　

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.

　　Ethan Stowell's New Italian Kitchen