Farro, Ricotta, and Vegetable Fritters (Polpette di Farro Ricotta e Verdure)
Category: Appetizers
Servings: 20 pieces
These Farro, Ricotta, and Vegetable Fritters are a delightful, crunchy, and flavorful dish perfect for any occasion. The combination of nutty farro, creamy ricotta, and fresh seasonal vegetables creates a rich texture, while the fried outer crust provides a satisfying crispness. The fritters are seasoned with a touch of pecorino cheese, aromatic fennel, and a delicate balance of spices to make them the perfect starter or snack.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Pearl Farro | 250g |
| Cow’s Milk Ricotta | 200g |
| Green Beans (Fagiolini) | 120g |
| Zucchini Flowers (Fiori di Zucca) | 100g |
| Broad Beans (Fave) | 40g |
| Breadcrumbs (Pangrattato) | 100g |
| Pecorino Cheese (grated) | 50g |
| Egg | 1 |
| Wild Fennel (Finocchietto Selvatico) | to taste |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Sunflower Oil (for frying) | 1L |
| Coarse Salt (for garnish) | to taste |
Instructions:
-
Prepare the Farro:
- Begin by boiling the farro in a pot of salted water for approximately 10 minutes, or until it becomes tender but still al dente.
- Once cooked, drain the farro and rinse it briefly under cold water to stop the cooking process. Set the farro aside in a large bowl to cool.
-
Prepare the Vegetables:
- Wash the green beans thoroughly, trim off the ends, and cut them into small rounds. Set aside.
- Gently clean the zucchini flowers, removing the internal stem and any excess leaves. Finely chop the flowers into small pieces.
- Peel the broad beans (if using fresh) and set them aside.
-
Make the Fritter Mixture:
- Add the prepared vegetables (green beans, zucchini flowers, and broad beans) to the bowl with the farro.
- Add the chopped wild fennel, ricotta, grated pecorino cheese, breadcrumbs, and the egg.
- Season with salt and black pepper to taste. Mix everything together thoroughly until all ingredients are well combined and form a cohesive mixture.
-
Shape the Fritters:
- Using your hands, form the mixture into small round balls, approximately 60g each.
- Lightly flatten each ball to form small patties and arrange them on a tray. You should be able to make about 20 fritters with these proportions.
-
Fry the Fritters:
- Heat sunflower oil in a deep frying pan or pot until it reaches a temperature of 170°C (338°F). Use a thermometer to check the oil temperature for accuracy.
- Fry the fritters in small batches, ensuring you do not overcrowd the pan. Cook each batch for about 5 minutes, turning them occasionally to ensure they are evenly golden brown and crispy.
- Use a slotted spoon to remove the fritters from the oil once they are fully cooked, and place them on a paper towel-lined plate to absorb any excess oil.
-
Serve:
- Once all fritters are fried, sprinkle them lightly with coarse salt (or Maldon salt) to enhance the flavor.
- Serve the fritters hot as an appetizer, snack, or side dish, paired with a refreshing dip or enjoyed on their own.
These Farro, Ricotta, and Vegetable Fritters are an irresistible bite that blends fresh vegetables and the hearty texture of farro with the richness of ricotta cheese. With the delightful crispiness from frying and the lightness of the filling, these fritters are sure to be a crowd-pleaser at any gathering.
