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Broad bean fritters recipe image

Print Broad bean fritters

These simple fritters make a good vegetarian main course but you could also serve smaller ones as starters or canapés for a summer party (they can be made in advance and gently warmed through in a low oven). Kids generally love them, particularly the dinky-sized ones.


  • 300g podded broad beans (about 900g in their pods)
  • 125g self-raising flour
  • 2 large eggs
  • 2 tbsp crème fraîche
  • 125ml milk
  • 200g soft, mild sheep’s or goat’s cheese, crumbled
  • Small handful of mint leaves, chopped
  • Small handful of chives, snipped or chopped
  • A little sunflower or olive oil & a knob of butter, for frying
  • Sweet chilli sauce, to serve (optional)


  1. Cook the beans in a pan of boiling water for 3 minutes, then drain and refresh in cold water. Peel off the outer skins and discard, leaving the bright green inner bean. In a large bowl, whisk the flour, eggs, crème fraîche and milk until you have a smooth, thick batter. Crumble in the cheese. Stir in the broad beans, mint and chives and season with salt and pepper.
  2. Melt a little oil and butter in a large frying pan. Add spoonfuls of the mixture (you’ll need to cook in two or three batches) and cook on a medium heat for 2–3 minutes, until golden brown on the bottom (you’ll see small bubbles appearing from underneath as they’re ready). Flip and cook for 2 minutes or so on the other side, until cooked through. Serve with sweet chilli sauce for dipping, if you like.

Cooks notes

Variations * Use a gluten-free self-raising flour if you prefer. * Use chopped up French or sliced runner beans instead of broad beans. * Vary the cheese – try a saltier feta-style sheep’s cheese.
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