150 g teff grain (brown or white)
500 ml vegetable stock
1 medium onion finely chopped
1 tbsp olive oil
1 medium eggs
1.5 tbsp teff flour
40 g strong cheese (parmesan or cheddar) grated
100 g teff flour
250 g gluten free breadcrumbs
2 medium eggs
1 litre vegetable oil for frying
300 ml plain yoghurt
Bunch of basil
Zest from 1 lemon
1 large clove of garlic
Salt and pepper to taste
Boil teff in the vegetable stock, stirring occasionally. Season to taste, transfer to a large bowl and set aside to cool down.
Fry the onion in the olive oil on low heat until soft and translucent. When the teff has cooled down, mix in the fried onion, teff flour, egg and grated cheese. Mix well and season to taste.
To form the arancini, scoop enough teff mixture to roll walnut sized balls into your hand. Repeat with the remaining teff mixture. Cover and refrigerate for 30 min.
For the basil sauce, place the yoghurt, basil, lemon zest, garlic and seasoning in a blender and blitz until smooth. Cover and chill until required.
For the pane, place the flour, beaten eggs and breadcrumbs into three separate shallow bowls. Carefully dip each arancini into the flour, then the egg, and finally the breadcrumbs, ensuring the teff is fully covered. Set aside.
In the meantime, pour the oil into a deep pan and heat on high. To test that the oil is ready, drop in a few breadcrumbs – if they sizzle and float, it’s ready.
Gently lower the arancini with a slotted spoon in small batches and deep fry for approximately 8 minutes, or until golden and crispy. Transfer to a plate covered with kitchen towel to drain excess fat.
Serve with fresh, green salad, with the basil sauce for dipping.