Farro is an ancient grain and fritters are a beloved fried snack food. Here they come together with sun-dried tomatoes in a tasty hot treat. Sun-Dried Tomato Fritters.
- 5 tablespoon olive oil
- 1 cup farro
- 2 cup vegetable broth
- ½ small onion, minced
- 1 cup parmesan cheese
- 2 tablespoon oil-packed sun-dried tomatoes, minced
- 2 tablespoon flat leaf parsley, minced
- 2 eggs, lightly beaten
- 1 pinch each kosher salt & black pepper
- 2 cup 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 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.
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 ¼‑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 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.