Teff and Pea Fritters

These Teff and Pea Fritters are a delightful and unique way to enjoy teff, with its distinct pilaf-like texture, resulting in crispy exteriors and tender interiors. These fritters offer soy-free potential, making them suitable for various dietary preferences. The combination of fresh herbs, spices, and the subtle sweetness of peas creates a burst of flavors in every bite. Be mindful of the spice blend’s heat level, adjusting it to your taste preference, and feel free to sprinkle some extra for added flavor. Serve these cute fritters with your favorite salad or vegetable dish for a satisfying and wholesome meal.

YIELD: This recipe yields approximately 22 Teff and Pea Fritters.

INGREDIENTS: 

• 1/2 cup (100 g) dry teff
• 1 cup plus 6 tablespoons (325 ml) water, divided
• 2 1/2 teaspoons (13 ml) fresh lemon juice
• 1 teaspoon grapeseed or olive oil
• 2 1/2 tablespoons (15 g) minced scallion
• 1 large clove garlic, grated or pressed
• 2 tablespoons (4 g) packed minced fresh mint
• 1 1/8 teaspoons ras el hanout (see page 53) or berbere spice (see page 16), plus extra for sprinkling
• 1 teaspoon Broth Powder (page 167)
• 3/8 teaspoon coarse kosher salt, to taste
• 1/4 cup (34 g) frozen peas, thawed and drained
• 6 tablespoons (45 g) chickpea flour
• 1 tablespoon (8 g) whole-wheat pastry flour (or gluten-free flour blend for gluten-free potential)
• High heat neutral-flavored oil, as needed

INSTRUCTIONS:

1. Cook the Teff: In a saucepan, combine teff with 1 cup (235 ml) water.
2. Bring to a boil, then cover the saucepan with a lid and lower the heat.
3. Simmer until the liquid is absorbed, approximately 10 minutes, aiming for a pilaf-like texture.
4. Set the cooked teff aside to cool slightly.
5. Prepare the Fritter Mixture: In a large bowl, stir the cooked teff with fresh lemon juice, grapeseed or olive oil, minced scallion, grated or pressed garlic, minced fresh mint, ras el hanout or berbere spice, Broth Powder, and coarse kosher salt.
6. Gently fold in the thawed and drained peas into the mixture.
7. In a separate small bowl, whisk together the remaining 6 tablespoons (90 ml) water and chickpea flour until no lumps remain.
8. Gently fold the chickpea mixture and whole-wheat pastry flour into the teff mixture.
9. Refrain from tasting the mixture at this point, as chickpea flour is bitter when uncooked.
10. Refrigerate the mixture for 1 hour before use.
11. Shape and Cook the Fritters: Shape the fritters using 1 packed tablespoon (22 g) of the mixture, flattening it into a disk of approximately 2 inches (5 cm) in diameter.
12. Place the shaped fritters on a piece of parchment paper while shaping the rest, yielding approximately 22 fritters in total.
13. In a large skillet, heat a very thin layer of high heat neutral-flavored oil over medium-high heat.
14. Lower the heat to medium, and cook the fritters in batches for about 3 minutes per side or until they turn browned and crisp.
15. Sprinkle each fritter with a tiny pinch of ras el hanout or berbere spice for an extra burst of flavor.
16. Serve and Enjoy: Serve the Teff and Pea Fritters immediately with your favorite salad or vegetable dish for a delightful and satisfying meal.

NOTE:

• Feel free to adjust the spice blend’s heat level to suit your taste preference, and enjoy the wholesome and flavorful goodness of these unique fritters with the nutritious teff grain and peas.