| Measure | Ingredient |
|---|---|
| 1 cup | Whole wheat pastry flour |
| ½ cup | Unbleached white flour |
| ½ cup | Corn flour |
| 1 cup | Millet; uncooked |
| 1¾ cup | ;water |
| pinch | Salt |
| ½ cup | Fresh parsley; finely chopped |
| 1 cup | Carrots; finely grated |
| ½ cup | Soy sauce |
| ½ cup | Plus 2 Tbs water |
| 1 tablespoon | Arrowroot flour |
| ¼ teaspoon | Sea salt |
| 2 cups | Carbonated water |
| 1 cup | Onions; diced |
| 1 cup | Whole wheat pastry flour |
| Whole wheat bread crumbs | |
| 2 cups | Oil for deep frying (sesame, safflower or canola) |
| 2 teaspoons | Kuzu powder |
| 1 tablespoon | Fresh ginger root; grated |
TEMPURA BATTER CROQUETTES SOY AND GINGER SAUCE To make batter: Mix together flours and salt. Gently stir in carbonated water and refrigerate until ready to use. To make croquettes: Washmillet in cold water and drain. Bring water and salt to a boil. Stir in millet, cover and return to a boil. Lower heat and simmer for 25 minutes or until wate is absorbed, stirring occasionally. Remove from heat and let cool. Mix in parsley, carrots, onions and pastry flour. Form golf-ball size croquettes, flattening the ends a little. Coat each croquette with cold batter and roll in bread crumbs. Heat and 2 1/2 inches of oil in a heavy skillet. Fry 5 or 6 croquettes at a time for approximately 3 to 5 minutes on each side or until golden. Drain well and keep hot. To make sauce: Bring soy sauce and 1/2 cup water to a boil. Dissolve kuzu powder in 2 tablespoons water. Stir kuzu into soy sauce mixture and return to a boil. Lower heat andsimmer for 5 minutes, stirring constantly. Squeeze juice from ginger root and stir into sauce. Pour hot sauce over croquettes. Per serving: 371 cal; 11 g prot; 231 mg sod; 64 g carb; 11 g fat; 0 mg chol; 70 mg calcium From DEEANNE's recipe files
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