Teff Arancini
PrintThese can be made ahead up to step 3 and kept in the fridge until ready to fry. The teff grain provides a pleasant crunch. Delicious addition to a sharing platter, served on a bed of green salad.
Teff Arancini
Ingredients
150g teff grain (brown or white)
500ml vegetable stock
1 medium onion, finely chopped
1 tbsp. olive oil
1 medium egg
1.5 tbsp teff flour
40g strong cheese (parmesan or cheddar), grated
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Pane:
100g teff flour
250g gluten-free breadcrumbs
2 medium eggs
1 litre vegetable oil for frying
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Basil sauce:
300ml plain yoghurt
Bunch of basil
Zest from 1 lemon
1 large clove of garlic
Salt and pepper to taste
Method
01
Step 01
Boil teff in the vegetable stock, stirring occasionally. Season to taste, transfer to a large bowl and set aside to cool down.
02
Step 02
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.
03
Step 03
To form the arancini, scoop enough teff mixture to roll walnut-sized balls in your hand. Repeat with the remaining teff mixture. Cover and refrigerate for 30 min.
04
Step 04
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.
05
Step 05
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.
06
Step 06
In the meantime, pour the oil into a deep pan and keep the heat on high. To test that the oil is ready, drop in a few breadcrumbs – if they sizzle and float, it’s ready.
07
Step 07
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 towels to drain excess fat.
08
Step 08
Serve with a fresh green salad and the basil sauce for dipping.
