Habas Fritas

Name: Habas Fritas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2 cups dried fava beans, soaked, peeled; 2 cups vegetable oil; 1 tsp fine sea salt; 1/2 tsp ground cumin

A crunchy Andean snack made from deep fried broad beans seasoned simply with sea salt and cumin. Crisp on the outside and airy inside.

25 minEasyServes 4210 cal/serving

PeruvianAppetizerStovetopVeganVegetarianHigh FiberHigh ProteinHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeLow-SodiumNightshade-Free

Ingredients

2 cups dried fava beans, soaked, peeled
2 cups vegetable oil
1 tsp fine sea salt
1/2 tsp ground cumin

Instructions

1

Thoroughly dry 2 cups soaked, peeled dried fava beans with paper towels to remove excess moisture.
2

Heat 2 cups vegetable oil in a deep heavy pot over medium-high heat to 350 degrees Fahrenheit.
3

Carefully add dried fava beans to the hot oil in batches and fry for 8 to 10 minutes until golden.
4

Transfer cooked beans with a slotted spoon to a paper towel-lined plate to drain.
5

Toss warm beans with 1 tsp fine sea salt and 1/2 tsp ground cumin in a bowl before serving.

Questions

How long does Habas Fritas keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Habas Fritas?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Chicha Morada Spiced Purple Corn Drink drink
Pisco Sour Frothed Lime Cocktail drink
Salsa Macha sauce

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