KCB 10.2: Buckwheat Puffs
Buckwheat Puffs
Buckwheat is not really a type of wheat or any kind of grain at all! A member of the polygonaceae family, it is related to rhubarb, sorrel, and dock. It is a grain-like food, however, and is rich in protein (11.7 %), as well as fibre, iron, phosphorus, and potassium. These grain-free puffs are made from buckwheat flour, ground from unroasted buckwheat groats. Serve them warm with plain sour cream or Horseradish Cream as a side dish or snack.
• PREPARATION TIME: 10 minutes
• BATTER RESTING TIME: 10 minutes
• COOKING TIME: 20 minutes
• YIELD: 24 Puffs
• BATTER RESTING TIME: 10 minutes
• COOKING TIME: 20 minutes
• YIELD: 24 Puffs
• 3 cups (750 ml) buckwheat flour
• 1 tablespoon (20 ml) brown sugar
• 2 teaspoons (10 ml) salt
• 2 teaspoons (10 ml) baking powder
• 4 tablespoons (80 ml) yogurt
• 3 tablespoons (60 ml) melted butter
• about 1 1/2 cups (375 ml) warm milk
• ghee or oil for deep-frying
• 1 to 2 cups (250-500 ml) sour cream or Horseradish Cream
• 1 tablespoon (20 ml) brown sugar
• 2 teaspoons (10 ml) salt
• 2 teaspoons (10 ml) baking powder
• 4 tablespoons (80 ml) yogurt
• 3 tablespoons (60 ml) melted butter
• about 1 1/2 cups (375 ml) warm milk
• ghee or oil for deep-frying
• 1 to 2 cups (250-500 ml) sour cream or Horseradish Cream
1. Combine the buckwheat flour, sugar, salt, and baking powder in a bowl.
2. Add the yogurt and melted butter, and then gradually add enough warm milk to form a thick, spoonable batter. Allow the mixture to set for 10 minutes.
3. Heat ghee or oil in a deep pan or wok over medium heat. When the ghee is moderately hot (180°C/355°F), carefully place about 6 heaping tablespoons of batter into the oil. Deep-fry the puffs until they are rich golden brown on both sides. Remove with a slotted spoon and drain on paper towels. Repeat for all the batter. Serve Buckwheat Puffs warm with a generous spoonful of sour cream or Horseradish Cream.
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