Farro Arancini with Chiles and Parmesan
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing alot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
3 cups cooked farro ( about 1 cup uncooked)
3/4 cup jalapeno + pasilla, minced
1/4 cup white onion, minced
1/4 cup green onion
2 garlic cloves, minced
3/4 cup freshly grated parmesan
1/2 cup AP flour
panko, for breading
canola or vegetable oil
Combine all ingredients (except for panko, and oil. duh) into a large mixing bowl. Gently mix until combined. Place bowl in freezer for 10 minutes. Remove bowl from freezer, form mixture into balls about 1 1/2″ in diameter. Roll in panko. Place on cookie sheet, return to freezer for 10-15 minutes. This step helps maintain the shape during frying. In a large pot, or high walled skillet, heat 2″ of oil over med/high heat. Working in batches, fry arancini until golden brown on all sides. Sprinkle w/ salt and serve with your favorite dipping sauce.