Zucchini & Farro Fritters with Lemon & Mint


Preparation info

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The farro makes these fritters quite filling and gives them a pleasing, slightly chewy texture. Cooking time for farro varies wildly and often the packet doesn’t offer guidance. Here, the cooking time provided is for pearled farro (about 12 minutes) but you might need longer.

PREPARATION: 20 minutes
COOKING: 25 minutes (more for unpearled farro), plus 15 minutes cooling


  • 75 g pearled farro
  • 200 g (7 oz) grated zucchini (courgette)
  • finely grated zest of 1 lemon, plus 1 squeeze lemon juice
  • 70 g ( oz) non-dairy mozzarella or other cheese, grated
  • 3 tablespoons plain (all-purpose) flour
  • 3–4 tablespoon olive oil
  • 10 mint leaves, chopped
  • sea salt flakes
  • freshly ground black pepper


Cook the farro following the packet directions. Drain well, rinse in cold water and spread out on a large plate to cool and dry, about 15 minutes.

Meanwhile, wrap the grated zucchini in a clean tea towel (dish towel) and squeeze out as much liquid as possible. Put in a mixing bowl with the lemon zest, cheese, flour, 1 tablespoon of the olive oil, the mint and salt and pepper. Mix with your hands, squeezing to bring the ingredients together. Shape into patties about 1 cm (½ inch) thick – the size will depend on whether you want small or large fritters.

Heat 2 tablespoons of the remaining olive oil in a frying pan and fry the patties for 3–4 minutes on each side, until crisp and golden. Add more oil if necessary. Serve hot, with a squeeze of lemon juice over the top and extra salt to taste.