- 1 cup cornmeal
- 1/3 cup teff
- 4 cups boiling water
- Pinch of sea salt
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons tamari
- Toast the cornmeal and teff in a large dry skillet over medium heat for about 5 minutes, until the grains develop a nutty aroma.
- Lower the heat, then slowly pour in the water.
- Add the salt. Simmer, stirring occasionally to prevent lumps, for 10 to 20 minutes, until all of the water is absorbed.
- Turn off the heat and, if necessary, spread the cooked grains in an even layer in the bottom of the skillet.
- Let the cooked grains cool for at least 1 hour.
- When you’re ready to cook the fritters, use a spatula to cut the cooked grains into triangles or other shapes.
- Heat a large, clean skillet over medium-high heat. Add the oil and tamari and swirl to combine, then add a few fritters — however many you can fit while leaving a bit of space between them.
- Fry the fritters for about 3 to 5 minutes on each side, until golden brown. Serve immediately, or transfer the fritters to a covered dish in a 250ºF oven to keep them warm until serving.
MORE GLUTEN-FREE RECIPES
Lemony Quinoa Salad Recipe With Toasted Sunflower Seeds
When my kids were little, they loved this dish so much that I made it at least once a week. Now that they’re grown, they still love it. Bean dishes and steamed vegetables both complement these fritters; serve all three together for a simple and satisfying meal. The method here involves first cooking the teff and cornmeal, then letting them cool for at least an hour to set up, so plan ahead.
Reprinted with permission from Gluten-Free Recipes for the Conscious Cook by Leslie Cerier and published by New Harbinger Publications, 2010.