Pumpkin Farro Fritters
These savory fritters are prepared with farro, a hearty whole grain that adds complexity (the good kind!) to texture and flavor.
- ½ cup olive oil
- 2 cups canned pumpkin puree
- ¾ cup cooked farro (prepared according to package instructions)
- 1 egg
- ¾ cup packed all-purpose flour
- 2 teaspoons cumin
- 1 teaspoon chili powder
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- Heat oil in a nonstick skillet. In a bowl, combine pumpkin puree, farro, egg, flour, cumin, chili powder, coriander, cayenne pepper, garlic powder and salt.
- Scoop ¼-cup portions and place in skillet, pressing each one down to form flat “cakes.” Cook 4 to 5 minutes or until edges start to brown and rise from the pan. Flip and cook another 4 to 5 minutes, or until golden brown on both sides. Blot with paper towels as needed.
- Serve hot with goat or blue cheese crumbles and green apple slices. Serves 10.
- Look for plain canned pumpkin with a thick consistency. It should not be labeled “pumpkin pie filling” — these products have added spices. Or, substitute fresh roasted and mashed pumpkin. Choose a large pumpkin, remove the stem, cut into quarters, and remove seeds and interior fibers. Rub olive oil over flesh and place peel-side up on baking sheet. Bake for 40 to 45 minutes at 375°F or until soft. Scoop out flesh, transfer to bowl and mash using a potato masher or ricer.
- Substitute cornmeal for all-purpose flour to achieve a crispier texture.
Serving size: 1 fritter (2 ounces)
Calories: 184; Total fat: 12g; Saturated fat: 2g; Cholesterol: 19mg; Sodium: 114mg; Carbohydrates: 19g; Fiber: 4g; Sugars: 2g; Protein: 4g; Potassium: N/A; Phosphorus: N/A
Note: Nutrition information for potassium and phosphorus in farro not available.