Millet Croquettes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
TEMPURA BATTER
1 cup: Whole wheat pastry flour,
1/2 cup: Unbleached white flour,
1/2 cup: Corn flour,
1 tbsp: Arrowroot flour,
1/4 tsp: Sea salt,
2 cup: Carbonated water,
CROQUETTES
1 cup: Millet, uncooked
1 3/4 cup: , water
pn Salt,
1/2 cup: Fresh parsley, finely chopped
1 cup: Carrots, finely grated
1 cup: Onions, diced
1 cup: Whole wheat pastry flour,
Whole wheat bread crumbs,
2 cup: Oil for deep frying, sesame, safflower or canola
SOY AND GINGER SAUCE
1/2 cup: Soy sauce,
1/2 cup: Plus 2 Tbs water,
2 tsp: Kuzu powder,
1 tbsp: Fresh ginger root, grated
Directions:
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 DEEANNEs recipe files
Source from luhu.jp
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 DEEANNEs recipe files
Source from luhu.jp