Crispy puffed buckwheat

Season some boiling water with salt and boil some buckwheat for around 15 minutes. Don’t be afraid to overcook it. It’s better to overcook, then undercook it. Now drain the water and let it drip for 5 minutes. Then spread the buckwheat on a silicon sheet and let it dry at 50 degrees Celsius for a couple of hours. Mix it in between till all the moisture has evaporated. Now deep fry the dried buckwheat at 220 degrees Celsius for a couple of seconds. This will make them puff up and become super crispy. Be careful, because the oil is super hot! Now transfer the buckwheat on a tray that’s lined with a kitchen paper and directly season it with salt. Then you can keep it dry and covered for a couple of days or even weeks.

Recipe used in pigeon & buckwheat dish