Fava with Crispy Fried Shallots
The delicious split pea dip ubiquitous in Greece
This is fava: a dish ubiquitous in Greece. It is often served on crowded tables alongside other mezze plates but is just as wonderful enjoyed on its own. I’ve had it prepared many ways: soupy and thin, thick and sturdy, garnished with capers or olives, warm or cold, but always generously drizzled with olive oil. Fava is Greece’s answer to hummus and it’s delicious. Nests of delicate, fried shallots for garnish are my non-traditional spin on the classic. I love their light, crispy texture and delicious flavour.
Fava
Yields 2 cups
Ingredients:
¼ cup olive oil + more for garnish
1 medium yellow onion, thinly sliced
3 cloves garlic, roughly chopped
Salt to taste
1 cup raw fava (yellow split peas), rinsed and drained
4 cups (1L) water
3 tbsp lemon juice (or white wine vinegar)
1 cup vegetable oil
1 shallot, very thinly sliced (ideally on a mandoline)
1 tbsp corn starch
Instructions:
1. In a large pot over medium heat, add ¼ cup of olive oil. Once hot, add the sliced onions and garlic, season with a good pinch of salt, and cook, stirring every so often, until just beginning to brown. To the same pot, add the rinsed and drained fava, water, and another pinch of salt and stir to combine. Bring to a simmer and cook until the fava has absorbed all of the water and is very tender (bordering on mushy), roughly 15-20 minutes.
2. Meanwhile, make the fried shallots: add the sliced shallots and the corn starch to a bowl and use your fingers to toss the shallots until evenly coated in corn starch. Line a large plate with a few sheets of paper towel, have a slotted spoon handy. Add the vegetable oil and the shallots to a small saucepan and place over medium heat. Keep a close eye on them as the oil heats. Once they are lightly golden and crispy, use the slotted spoon to transfer them to your paper towel-lined tray and season with salt.
3. Once the fava is done cooking, transfer it to a food processor or blender along with the lemon juice and blend on high speed until completely smooth. Taste and adjust seasoning with more salt or lemon juice if necessary.
4. Serve fava immediately drizzled with olive oil and garnished with the crispy shallots. Leftovers can be stored covered with a thin layer of olive oil for up to 4 days.
