3/4 cup pearl barley
3 1/2 cups panko breadcrumbs
3/4 cup all-purpose flour
2 tablespoons fresh flat-leaf parsley leaves
2 tablespoons kosher salt
1 tablespoon fresh thyme leaves
1/2 tablespoon ground black pepper
1 pound zucchini, washed and diced
8 ounces carrots, peeled and diced
3 cloves garlic
1 large yellow onion, peeled and diced
1 large poblano pepper, seeded and diced
2 ounces toasted and salted pumpkin seeds
100-percent vegetable oil, for frying
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