Herbed Buckwheat Fritters

Herbed Buckwheat Fritters

Total Time: 30 minutes

Herbed Buckwheat Fritters

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)


  1. 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.
  2. 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.
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