Millet croquettes
6 servings
Ingredients
| Quantity | 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 |
Directions
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 2½ 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 ½ 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