Not Ferret Fritters… Farro Fritters!

I am pretty proud of today’s Farro & Sun-Dried Tomato Fritters though I admit they don’t really look like much. That’s one of the problems facing food bloggers these days. If you want to reach a wide audience (and who doesn’t) your food has to look extra special scrumptious, be super colorful, get wrapped in bacon, or at least have a peanut butter swirl. These foods may look pretty (especially when they are tied up in a bow), but they don’t always ignite the imaginations of the more mature palates amongst us. It is kind of a Catch 22. Because the very sites (FoodGawker, TasteSpotting and more and more Pinterest) that have brought food bloggers together as a powerful community have also played a part in limiting what defines good food on the web. Leaving really delicious or super sophisticated food cast aside as un-loved and un-clicked.

Farro Fritters

That’s why I feel so sad for these fritters. Sure they look like hard brown hockey pucks. But they’re not, I promise you. Farro is delicious. It’s got a nutty taste and a terrific texture. Farro contains a starch similar to that found in Arborio rice. It releases a creamy, binding liquid when cooked. But it retains its tender, distinct bite, much better than rice. Making it a perfect choice for fritters. But I have a feeling none of that matters. In fact I may as well have titled this recipe Ferret Fritters, at least I’d get the friends of ferrets society up in arms. Hmmm… just how big an audience is ferret lovers anyway? GREG

Farro & Sun-Dried Tomato Fritters makes 12 CLICK here for a printable recipe

    • 5 T olive oil
    • 1 c farro
    • 0.5 small onion, minced
    • 2 c vegetable broth
    • 1 c parmesan cheese
    • 2 T oil-packed sun-dried tomatoes, minced
    • 2 T flat leaf parsley, minced
    • 2 eggs, lightly beaten
    • 1 pinch each kosher salt & black pepper
  • 2 c or more vegetable oil, as needed for frying

Heat the olive oil in a medium saucepan set over medium heat. Add the farro and cook, stirring occasionally until the grains are coated and you begin to hear a popping sound. Stir in the onion and cook until translucent, about 4 minutes. Add the broth and bring to a boil. Lower the heat and simmer until the liquid is absorbed and the farro is cooked through but al dente, about 12 more minutes.

Farro Fritters

Transfer the farro to a bowl let it cool about 5 minutes. Add the Parmesan cheese, sun-dried tomatoes, parsley, and the eggs. Mix well and season with salt and pepper to taste. Set aside about 15 minutes.

Meanwhile heat about 1/4‑inch vegetable oil in a large non-stick or cast iron skillet set over medium-high heat until quite hot, but not yet smoking. Using a large spoon, drop batter in 2‑tablespoonful mounds into the oil. With a small spatula or butter knife, gently flatten each mound and fry until golden, about 4 minutes per side, carefully flipping once (adjust heat if browning too quickly). Drain on paper towels. Season with more salt and serve warm.