Today marks the two-year anniversary anniversary of the beginning of my partner’s dietary restrictions and of our low-sodium cooking adventures. To celebrate, I’ve returned from my unannounced and unexpectedly long hiatus with a brunch recipe for zucchini farro fritters. Not the most celebratory of dishes, I know, but it will have to do.
We’ve made this recipe a couple of times. More often than not, we top the fritters with a fried egg and serve them with bread on the side. Since it’s just the two of us and this picky eater gets sick of eating the same thing the next day, we’ve also turned the remaining patty mixture into a stir-fry. If you have yet to master the art of patty-making, I very much feel your pain (as this picture, out of which I cropped most of the messiness, may suggest), and would not discourage you from making the patty mixture into a stir-fry right away. The mixture shrinks while it’s cooking. We start out with 4-inch patties which then shrink to a size that still fits a large fried egg. We don’t use any added salt so they turn out slightly sweet. If your diet allows it, instructions for how to incorporate salt into the fritters are included in the tips section.