📝 About This Recipe
Hailing from the rustic heart of Sicily, this dish transforms a humble, ancient fava bean puree into an exquisite fried delicacy. By slow-simmering dried broad beans with wild fennel and then chilling the mixture until firm, we create a 'polenta' that is sliced and fried to golden perfection. These fritters offer a dramatic contrast between a shatteringly crisp exterior and a creamy, earthy interior that tastes of the Mediterranean sun.
🥗 Ingredients
The Fava Base
- 500 grams Dried peeled fava beans (soaked overnight and rinsed)
- 1 Yellow onion (finely diced)
- 3 tablespoons Extra virgin olive oil (for the base)
- 1 teaspoon Wild fennel seeds (crushed (or fresh fennel fronds))
- 1.5 liters Water (or vegetable stock)
- 2 teaspoons Kosher salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
For Frying & Coating
- 1/2 cup All-purpose flour (for dredging)
- 1/2 cup Semolina flour (for extra crunch)
- 2 cups Neutral frying oil (such as grapeseed or light olive oil)
Garnish & Service
- 1/4 cup Fresh Pecorino Romano (finely grated)
- 1 Lemon (cut into wedges)
- 10 pieces Fresh mint leaves (torn)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons of olive oil over medium heat. Add the diced onion and sauté until translucent and soft, about 6-8 minutes.
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2
Add the soaked and drained fava beans to the pot along with the crushed fennel seeds. Stir well to coat the beans in the oil and onions.
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3
Pour in the water or stock. Bring to a boil, then immediately reduce the heat to a very low simmer. Cover partially with a lid.
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4
Cook the beans for approximately 1 hour, stirring occasionally. As they soften, they will begin to break down into a thick, porridge-like consistency.
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5
Once the beans are completely tender, use a wooden spoon to vigorously beat them against the side of the pot (or use an immersion blender for a smoother texture) until a thick, uniform puree forms.
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6
Season with salt and pepper. Continue cooking uncovered for 5-10 more minutes, stirring constantly, until the mixture is so thick that a spoon stands upright in it.
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7
Lightly grease a 9x9 inch rectangular baking dish. Pour the hot fava mixture into the dish, smoothing the top with a spatula to a thickness of about 1 inch.
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8
Allow to cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours, or overnight, until completely firm.
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9
Once chilled and set, turn the fava block out onto a cutting board. Cut into squares, rectangles, or triangles approximately 2 inches wide.
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10
In a shallow bowl, whisk together the all-purpose flour and semolina flour. Dredge each fava piece in the flour mixture, shaking off any excess.
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11
In a wide skillet, heat about 1/2 inch of frying oil to 350°F (175°C). You'll know it's ready if a pinch of flour sizzles immediately.
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12
Fry the cakes in batches, being careful not to crowd the pan. Cook for 3-4 minutes per side until deeply golden brown and very crispy.
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13
Remove the fritters with a slotted spoon and drain on a wire rack or paper towels. Immediately sprinkle with a pinch of salt while hot.
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14
Serve immediately while the center is still creamy and the outside is hot and crunchy.
💡 Chef's Tips
Ensure the fava puree is very thick before chilling; if it is too watery, the fritters will fall apart in the oil. Using a mix of semolina and all-purpose flour provides a much sturdier and crunchier crust than flour alone. Don't skip the fennel—it is the signature aromatic that defines authentic Sicilian Maccu. If the mixture sticks to the knife while cutting, dip the blade in warm water between slices. For a vegan version, simply omit the Pecorino garnish and use a touch of nutritional yeast or extra sea salt.
🍽️ Serving Suggestions
Serve as an appetizer with a glass of chilled Etna Bianco or a crisp Vermentino. Pair with a side of spicy tomato jam or a dollop of garlicky Greek yogurt for dipping. Place atop a bed of bitter sautéed chicory or dandelion greens to balance the richness. Top with a thin slice of lardo or a drizzle of spicy honey for a gourmet twist. Serve alongside a simple salad of shaved fennel, orange segments, and black olives.