Freekeh Fritters with Spring Pea Relish

Chefs Sara Kramer and Sarah Hymanson of Los Angeles's Kismet make these freekeh fritters as a playful take on Italian arancini. To get the creamy-chewy texture just right, they cook the lightly roasted green wheat called freekeh risotto-style, adding the water gradually while stirring the grain continuously.

  • Total Time:
  • Servings: Makes about 2 dozen
  • Time(Other): plus 4 hr 30 min chilling

Related Video

More Videos
How to Make Fresh Grated Pasta

Ingredients

relish
  • 3/4 cup fresh or thawed frozen peas
  • 2 teaspoons coriander seeds
  • 5 pitted Castelvetrano olives
  • 1 tablespoon salt-packed capers, rinsed
  • 1 spring garlic bulb or 2 garlic cloves, finely chopped
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 3/4 cup finely chopped parsley
  • 2 tablespoons chopped tarragon
  • Kosher salt
  • Pepper
fritters
  • 1 1/2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 1 bay leaf
  • Kosher salt
  • Pepper
  • 1 cup cracked freekeh (see Note)
  • 8 ounces chilled Taleggio cheese, rind removed and cheese shredded
  • 3/4 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups panko
  • Canola oil, for frying

How to make this recipe

  1. Make the relish

    In a small saucepan of salted boiling water, blanch the peas until just tender, 30 seconds. Drain and rinse under cold water; pat dry. In a skillet, toast the coriander until fragrant, 2 minutes. Pulse in a spice grinder until coarsely ground. In a food processor, pulse the peas with the olives, capers, spring garlic and coriander until coarsely chopped. Transfer the relish to a bowl and stir in the olive oil and lemon juice. Fold in the herbs and 
season with salt and pepper; refrigerate. Bring to room temperature before serving.

  2. Make the fritters

    In a large saucepan, melt the butter. Add the onion, bay leaf and 1 1/4 teaspoons of salt and cook over moderately high heat, stirring occasionally, until the onion is translucent, about 5 minutes. Add the freekeh and cook, 
stirring occasionally, until the grains are toasted, 5 minutes.

  3. Add 3/4 cup of water to the freekeh and stir constantly until absorbed, about 5 minutes. Add another 3 cups of water, 
3/4 of a cup at a time and stirring constantly, until the water is absorbed between additions. The freekeh is done when it's tender and suspended in a thick sauce, about 30 minutes total. Discard the bay leaf. Reduce the heat to moderate and stir in the Taleggio. Season with salt and pepper.

  4. Transfer the freekeh to an 8-by-8-inch baking dish and press a piece of plastic wrap directly onto the surface. Refrigerate for at least 4 hours.

  5. Spread the flour in a shallow bowl and season with salt and pepper. In a second shallow bowl, beat the eggs with 
2 tablespoons of water. Spread the panko in a third bowl. Shape the freekeh into 2-tablespoon-size balls; dredge in the flour, tapping off any excess, then dip in the beaten eggs. Dredge in the panko, pressing lightly to help it adhere. Transfer the breaded freekeh to a baking dish in a single layer and refrigerate until firm, 30 minutes.

  6. In a large, straight-sided skillet, heat 1 1/2 inches of canola oil to 325°. Fry the freekeh balls in batches until golden brown, 5 minutes per batch. Transfer to a paper towel–lined plate to drain. Season with salt and serve hot with the relish.

Make Ahead

The freekeh and the relish can be refrigerated separately overnight.

Notes

Freekeh (pronounced FREE-kah) is a nutty-flavored roasted green wheat that tastes like a cross between brown rice and barley.

Contributed By Photo © Alanna Hale Published May 2016





1070047 recipes/freekeh-fritters-spring-pea-relish 2016-03-30T14:21:52+00:00 Sarah Hymanson, Sara Kramer |vegetarian may-2016 recipes,freekeh-fritters-spring-pea-relish 1070047
Close
Advertisement
Advertisement
Advertisement
Advertisement