Broad Bean Fritters with Buffalo Mozzarella & Prosciutto

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 447.8
  • Total Fat: 19.7 g
  • Cholesterol: 81.4 mg
  • Sodium: 94.8 mg
  • Total Carbs: 58.7 g
  • Dietary Fiber: 0.4 g
  • Protein: 50.0 g

View full nutritional breakdown of Broad Bean Fritters with Buffalo Mozzarella & Prosciutto calories by ingredient


From Cuisine Magazine From Cuisine Magazine
Number of Servings: 2


    500g frozen broad beans
    1/2 preserved lemon, pith removed & finely chopped
    1/4 cup flour
    1/2 tsp baking powder
    1/4 tsp salt
    1/4 cup milk
    1 egg, separated
    2 Tbl finely chopped min
    125g mozzarella
    100g prosciutto


Place the broad beans in a bowl. Cover with boiling water and leave until cool enough to handle. Shell and discard grey pods.

Keep 1/4 cup shelled beans aside to garnish then process half the remaining beans to coarse crums in a food processor. Add to the remaining whole broad beans and toss through the preserved lemon.

Sift the flour with the baking powder and salt then gently fold the dry ingredients through the broad beans. Lightly beat the milk with the egg yolk, add to the mix and combine. Fold through the mint. Whisk the egg white to soft peaks and fold through.

Heat a pan lightly coated with olive oil spray over medium heat. Add small spoonfuls of the fritter mix and cook for 2 minutes a side or until golden.

Arrange the fritters with the prosciutto and shredded mozzarella on a serving plate and scatter with the reserved beans.

Serving Size: Serves 2 for light dinner or lunch

Number of Servings: 2

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.