Monday, April 25, 2011

Buckwheat Fritters by Cori

In anticipation for my hubby's lunch tomorrow on Ekadasi: Buckwheat fritters, yogurt, peanuts and freeze-dried Jackfruit chips.

These were pretty spontaneous but....half a mashed banana (because you need something to hold buckwheat together as it's not gluey...) 2 T of yogurt, about a 1 1/2-2 cups buckwheat flour, salt, powdered coriander, powdered chili, and powdered ginger, a heaping teaspoon of soda bicarb., chopped fresh coriander, chopped tomato, and threw in some roasted peanuts. Then I added a little water to make a thick sticky batter. I shallow fried them making sure to push them down and spread them out a little when I flipped them over so they were not too thick and would be cooked in the center.

1 comment:

  1. By 2T of yogurt, does that tablespoons or teaspoons?