Fava beans Golden

Cut the tips of the fava beans Fresh green beans and remove the lateral fibers, as with green beans, without opening the pods or removing the seeds. Complete the cleaning process by checking that the pods are intact and free of the tougher fibers, so they will maintain their structure during boiling.

Bring to a boil plenty of salted water and immerse the fava beans Cook them whole for about 30 minutes, maintaining a steady boil: they will be ready when the pods are tender to the touch and easily pierced with a fork, but without falling apart.

Drain the water thoroughly fava beans and arrange them so that they drain off excess water. Let them cool completely before proceeding with the breading: the surface must be dry, because residual moisture would make the flour and egg less uniform in adhesion.

Pass the fava beans Cool them in the flour, coating them with a thin, even layer. Shake them gently to remove the excess: a light coating is enough to help the egg adhere without creating a heavy coating.

Beat the eggs in a bowl and immerse them fava beans Flour them, turning them gently. Coat them evenly and let them drip briefly, so that the excess egg doesn't seep into the oil and the surface can brown evenly.

Heat plenty of olive oil and fry the fava beans Fry a few at a time. Keep the oil hot, without letting it smoke, and gently turn them until the coating is evenly golden. Proper frying produces a crispy surface and a uniform golden color.

Raise the fava beans Drizzle with oil and let them drain, then serve piping hot. Just wait long enough to remove any excess seasoning: the contrast between the crispy coating and the tender interior is best appreciated immediately after frying.