If you have made barley risotto, remember to save leftovers for pearl barley croquettes. A fried snack of chewy grains with cheese and herbs like Roman suppli or arancini from Sicily.
Barley looks and tastes a little like rice, but it has an appealing nutlike flavor and it maintains a nice bite even when it is cooked. The individual firmness of the small pearls are a challenge when making pearl barley croquettes, as the grains do not automatically stick together like rice, but even so the small fried balls are well worth the effort. Especially, when they have been spiced up with grated parmesan cheese and some of the fresh herbs of the season.
I serve pearl barley croquettes as a snack or a starter accompanied by e.g. salad and a few slices of cured ham. But larger portions would also be a hit as a main course.
200 g pearl barley risotto (pearl barley prepared like risotto)
2 egg yolks
50 g grated parmesan
Fresh chopped parsley, mint and dill
Salt and pepper
100 g bread crumbs
Oil for frying
Mix the pearl barley risotto with egg yolks, parmesan and fresh chopped herbs.
Add salt and pepper to taste (remember the barleyotto might well be salted in advance)
Press a small spoonful of the barley mixture into the shape of a ball. – This is where it gets messy
Roll each ball in beaten eggs and then in bread crumbs.
Heat up the oil for frying.
Deep fry the balls until golden.
Place the fried pearl barley croquettes on absorbent paper and serve while still hot.