Tarragon Snappy Grains Fritters

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Recipe by Liana Robberecht:

Executive Chef, WinSport, Calgary, Alberta.

Chef Liana says: "You can make these in a snap!"

  • 1 cup Snappy Grains, cooked and then cooled
  • 1 tsp baking soda
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • 1 tsp dried tarragon
  • Pinch of sea salt
  • ¼ cup onion finely chopped
  • ½ tsp dry mustard powder
  • 1 egg
  • ¼ cup flour

Chinook Honey Mustard Mayonnaise:

  • ¾ cup mayonnaise
  • ¼ cup grainy mustard
  • 2 tbsp Chinook Honey
  • 2 tbsp Vermouth (optional)


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.


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