(Bean fritters) – Makes 12-18

Unlike bigilla, this uses uncooked bean paste. To make this, soak 225g dried broad beans or black-eyed beans overnight in a bowl of water (225g of beans will make about 250g bean paste), and then rub handfuls of the beans between the palms of your hands several times to make sure that the coats are rubbed off all the beans.

Fill the bowl with water again, and scoop out the skins, which will float to the surface. Repeat the draining, rubbing and floating process until all the skins have been removed. Drain, then grind or process the beans until smooth.

250g bean paste
1 egg, separated
Warm water – see recipe
1 heaped tablespoon finely chopped onion, or shallot
1 small red pepper, deseeded, and finely chopped, or
1/2 teaspoon dried chilli flakes
1/2 teaspoon Gozo sea salt
Ground nut (peanut) oil for frying

Put the bean paste in a bowl, and whisk in the egg yolk. Continue whisking, adding warm water until a light, thick batter of dropping consistency is attained. Fold in the onion, or shallot, red pepper, or chilli flakes and salt. Whisk the egg white, and fold into the mixture.

Heat the oil slowly to 180˚C in a deep sauce pan or deep-fryer and drop in a tablespoon of the mixture to test it. When golden brown on the underside, turn the fritter over and fry until uniformly golden brown.

Proceed with the rest of the mixture, cooking a few fritters at a time, otherwise the heat of the oil will reduce and the fritters will not be crisp. Remove the bean fritters from the oil, and drain on crumpled kitchen paper to absorb excess oil. Serve while still very hot. An ice-cold Cisk makes a good accompaniment.