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Ingredients
- 4 tablespoons Kasha (roasted buckwheat groats)
- 150 grams canola or grapeseed oil
Method
- Heat oil in a frying pan until 300°F on an instant-read thermometer. Drop on kasha and fry until toasty and crunchy. Stir frequently. If buckwheat looks like it's burning, turn heat down.
- Kasha is crunchy and ready when you eat a few groats and they shatter in your mouth, in a good way. Drain off oil and lay crunchy buckwheat on a paper towel-lined plate until cool and dry.
