1. Cook Snappy Grains according to package and let cool.
2. In a mixing bowl add the baking soda, dried parsley, garlic powder, dried tarragon, sea salt, onion, dry mustard and egg together. Stir in flour (add a touch of water if needed to adjust consistency).
3. Heat about 2 inches of oil in a heavy and deep pan or deep fryer to 365°F. Using a small cookie scoop or two spoons, drop about 1 tbsp of batter into hot oil and cook until golden brown, about 3 minutes, flipping half-way through. *or cook in deep fryer*
4. Remove the fritters from the hot oil and let drain on paper towels. Season with salt while still warm. Serve warm with Chinook Honey Mustard Mayonnaise or a dipping sauce of your choice.