Roasted Sweet Potato, Parsnip and Farro Fritters
I made these with leftover roasted sweet potatoes and parsnips, but you could use just cooked sweet potatoes (either orange or white fleshed) 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.
Combine a cup or so of coarsely mashed leftover roasted sweet potatoes and parsnips with a chopped shallot, half cup of cooked Bluebird farro, pinch of sea salt, and 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 of 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.