Farro & Sun-Dried Tomato Fritters

Ingredients

• 2  eggs lightly beaten
• 1 cup farro 
• 2 tablespoon flat parsley minced
• 1 pinch kosher salt & pepper black
• 2 tablespoon oil-packed sun-dried tomatoes minced
• 5 tablespoon olive oil 
• 0.5 small onion minced
• 1 cup parmesan cheese 
• 2 cup vegetable broth 
• 2 cup vegetable oil for frying as needed

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• spatula
• butter knife

Directions

1. Heat the olive oil in a medium saucepan set over medium heat.
2. 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.
3. 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.
4. Transfer the farro to a bowl let it cool about 5 minutes.
5. Add the Parmesan cheese, sun-dried tomatoes, parsley and the eggs.
6. 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).
7. Drain on paper towels. Season with more salt and serve warm.