I had the pleasure to make the acquaintance of Savita from Chef De Home last week and subsequently stumbled across her recipe for Buckwheat Puffs.
I think a lot of things happen by chance or fate or good karma, but I was using the deep fryer that night for a chicken recipe , so I thought I would take the opportunity to attempt to make these puffs.
Managing with the last 1/2 cup buckwheat flour that I had, I quickly made a small batch and rolled the dough (between two sheets of baking paper).
I surprised myself that I was not only able to get them to puff but more amazing I managed to make one resembling a map of Australia. (You might have to squint your eyes to see this).
Thumbs up from this household for these fried puffs.
I will definitely be making them again as they were crisp and easy to make.
Buckwheat flour has a distinct nutty flavour and I also use it for a Buckwheat Bread and Galettes (French Savoury Crepes).
Eating and cooking gluten free has had many positive spin offs. Not only do you learn to cook with a wider range of products such as Buckwheat Flour but you also learn to draw on recipes from diverse cultures and cuisines. Thank you Savita.