📝 About This Recipe
Discover the ancient power of the lupini bean, reimagined as a crunchy, protein-packed snack that rivals any traditional appetizer. These 'Breaded Lupini Bites' feature the firm, meaty texture of the legume encased in a herb-infused panko crust, fried to a perfect golden shatter. It is a sophisticated, plant-based take on Mediterranean finger foods that offers a satisfying bite and a nutritional punch.
🥗 Ingredients
The Lupini Base
- 2 cups Lupini Beans (cooked, peeled, and patted very dry)
- 1/2 cup All-purpose flour (for dredging)
- 1 teaspoon Smoked paprika
The Breading Station
- 1.5 cups Panko breadcrumbs (Japanese style for extra crunch)
- 1 teaspoon Dried oregano (Mediterranean style)
- 1 teaspoon Garlic powder
- 2 tablespoons Nutritional yeast (for a nutty, cheesy depth)
- 1/2 cup Aquafaba or beaten eggs (chilled)
- 1 tablespoon Dijon mustard (whisked into the liquid binder)
Zesty Garlic Aioli
- 1/2 cup Vegan mayonnaise (or regular mayo)
- 2 cloves Garlic (grated into a paste)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Lemon zest (finely grated)
- 1 pinch Sea salt and black pepper (to taste)
Frying and Garnish
- 2 cups Neutral oil (grapeseed or vegetable oil for frying)
- 2 tablespoons Fresh parsley (finely chopped)
👨🍳 Instructions
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1
Prepare the lupini beans by ensuring they are completely peeled. If using jarred lupini, rinse them thoroughly under cold water to remove excess brine and pat them bone-dry with a clean kitchen towel.
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2
In a small bowl, whisk together the mayonnaise, grated garlic, lemon juice, lemon zest, salt, and pepper to create the aioli. Cover and refrigerate to allow flavors to meld.
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3
Set up a standard breading station with three shallow bowls. In the first bowl, mix the flour and smoked paprika.
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4
In the second bowl, whisk the aquafaba (or eggs) with the Dijon mustard until slightly frothy.
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5
In the third bowl, combine the panko breadcrumbs, dried oregano, garlic powder, and nutritional yeast. Stir well to distribute the seasonings.
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6
Toss the dried lupini beans in the flour mixture until lightly coated, shaking off any excess.
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7
Transfer the floured beans into the liquid binder (aquafaba/egg) and toss to coat every surface.
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8
Finally, drop the beans into the panko mixture. Use your hands to press the crumbs onto the beans, ensuring a thick, even coating.
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9
Place the breaded beans on a wire rack or parchment-lined tray and let them rest for 10 minutes. This helps the breading adhere better during frying.
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10
Heat 2 cups of oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Use a thermometer to ensure accuracy.
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11
Carefully drop the beans into the hot oil in small batches. Fry for 2-3 minutes, turning occasionally, until they reach a deep golden brown and are exceptionally crispy.
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12
Use a slotted spoon to remove the bites and drain them on a paper towel-lined plate. Immediately sprinkle with a tiny pinch of sea salt while hot.
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13
Transfer to a serving platter, garnish with fresh parsley, and serve immediately alongside the chilled garlic aioli.
💡 Chef's Tips
Ensure the lupini are very dry before starting; moisture is the enemy of a crispy crust. If you are sensitive to salt, soak jarred lupini in fresh water for 30 minutes before peeling to leach out extra brine. For a gluten-free version, substitute the flour with cornstarch and use gluten-free panko crumbs. Avoid overcrowding the frying pan, as this drops the oil temperature and results in greasy, soggy bites. If air-frying, spray the breaded bites generously with oil and cook at 400°F for 8-10 minutes, shaking halfway through.
🍽️ Serving Suggestions
Pair with a crisp, chilled Pinot Grigio or a light pilsner to cut through the richness. Serve as part of a Mediterranean mezze platter with olives, roasted peppers, and hummus. Stuff these bites into a pita pocket with shredded lettuce and tomato for a 'lupini falafel' style lunch. Serve alongside a fresh Greek salad with plenty of feta and cucumber. Add a side of spicy marinara sauce for those who prefer a tomato-based dip over aioli.