Ingredients
- 3 cups zucchini grated (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
- Ground pepper
- Sea salt
Lemon Cilantro Sauce
- 1/2 cup Greek yogurt
- 1/2 cup sour cream
- 2 cloves garlic crushed
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 cup parsley leaves chopped
- 1 cup cilantro leaves chopped
Methods
- 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
- Blend all of the ingredients together in a food processor or by hand. Serve with farro zucchini fritters.
