Recipe by: Brooke Lucy for Bluebird Grain Farms
Serves 4-6 (yields 12 2” diameter fritters)
3 cups grated zucchini (about 2 medium)
3/4 cup Bluebird’s Farro Porridge – dry (yields 1 1/2 cups of cooked porridge)
1 large egg
1/4 cup Bluebird’s Emmer Flour
1/2 cup vegetable oil
On stovetop bring to boil 1 cup Bluebird Grain Farms’ Farro Porridge in 3 cups of water and a dash of salt. Simmer on low stirring frequently for 10-12 minutes. Turn off heat, remove porridge to a separate bowl and let cool.
While porridge is cooling; grate zucchini. Place zucchini in a colander over a bowl, toss with ½ tsp. salt. Let zucchini sweat for 10 minutes, then pat with dry clean towel to remove as much moisture as possible. Place zucchini in large bowl; add farro porridge, egg, and flour. Blend thoroughly until all ingredients are incorporated. Season with fresh ground pepper.
Heat vegetable oil in a skillet over medium heat. Drop a spoonful of mixture (about the size of a golf ball) into skillet; cook until browned and crisp. Flatten slightly with spatula and flip fritter to brown on the other side. Keep fritters warm; serve with lemon cilantro sauce.
Lemon Cilantro Sauce
1/2 cup Greek yogurt
1/2 cup sour cream
2 garlic cloves, crushed
2 tbsp olive oil
2 tbsp lemon juice
1/2 tsp salt
1/2 cup parsley leaves, chopped
1 cup cilantro leaves, chopped
Method: Blend all of the ingredients together in a food processor or by hand. Serve with farro zucchini fritters.