Monday, January 24, 2011
How Do I Love Thee?
Who doesn't love little fried cakes? Contributor Jim Dixon of Real Good Food has been cataloging the many and varied forms that fritter love can take, and shares another one of them here.
As you may know, I like to make little fried things I call fritters, usually with some kind of vegetable. Sometimes I’ll cook the vegetable just to make the fritters, but more often I use whatever leftovers I have around.
This batch began as roasted sweet potatoes and parsnips, but would work with just sweet potatoes (either orange or white-fleshed, cooked just to make fritters) or any other combination of root vegetables. Roasting concentrates and caramelizes the sugars in the sweet potatoes, so the leftovers would be my first choice. The farro is a nice addition, but could also be left out.
Roasted Sweet Potato, Parsnip and Farro Fritters
Combine a cup or so of coarsely mashed leftover roasted sweet potatoes and parsnips with chopped shallot, a half cup of cooked farro, a pinch of sea salt and a quarter cup of freshly grated Parmigiano Reggiano. Break an egg in to the mix and stir, then add a quarter cup or so of good bread crumbs. The mixture should hold together in a spoon; you can add another egg if too dry, more breadcrumbs if too wet.
Use enough extra virgin olive oil to coat the bottom of a heavy skillet; heat until the oil begins to ripple. Use a pair of spoons to form walnut-size fritters. Slip carefully into the oil and flatten gently. Cook until brown (these brown more quickly because of the sugars in the sweet potatoes, so watch them), then turn and cook the other side. Sprinkle with flor de sal and eat hot. Makes about 8-10 fritters.