Great for a savoury option for brunch (or: these fritters started life as dumplings, so try cooking them with a casserole or stew).
- 1 c flour (try a mix of spelt and rice)
- 1⁄3 c buckwheat flour
- 2 T cold butter, cubed
- 2⁄3 c buttermilk (or regular milk w/1 t of vinegar added)
- 1⁄2 T baking powder
- 1 t baking soda
- 1 pn salt
- 1⁄2 t each: dried sage, thyme, basil
- 3 T roughly chopped dried tomatoes (soaked and drained)
- Stir together dry ingredients, including herbs, then cut in the butter until it resembles fine crumbs. Make a well in the centre and stir in the milk with a fork or wooden spoon, then add the dried tomatoes and stir to combine. Heat oil in a frying pan and cook the fritters over medium heat, approximately 3-4 minutes a side, until golden brown and cooked through. Serve hot. Easy to freeze and reheat.
- If cooking as dumplings, dot the top of the casserole with approximately 1/2 cup batter in biscuit-sized shapes , then cook together with the casserole for approx. 20-30 minutes at 350 degrees.