Millet fritters

🌾 Small sweet millet-and-wheat fritters flavored with nutmeg and deep-fried.

Ingredients

• 150 g food-grade millet flour
• 100 g wheat flour
• 50 g sugar
• 1 medium egg, about 50 g without shell
• 150 ml pasteurized milk, added gradually
• 20 g melted butter, cooled to lukewarm
• 6 g baking powder
• ¼ teaspoon ground nutmeg
• 1 small pinch salt
• About 1 litre suitable frying oil, bath quantity rather than oil all eaten

Preparation

Mix millet and wheat flours, baking powder, nutmeg and salt. Beat egg and sugar in another bowl.

Add sweetened egg and lukewarm butter to flour. Gradually add milk for thick dough falling slowly from a spoon; reserve some milk if already sufficiently soft.

Cover and refrigerate 20 minutes. This is baking powder, not yeast: do not wait for doubled volume.

Heat oil in a stable frying vessel within its fill limit. Aim around 170°C and prepare a slotted spoon and rack.

Use two dry spoons to form about 16 small fritters. Lower gently into oil in four small batches if needed. Do not use wet hands over the oil.

Fry each batch about 4–6 minutes, turning, until golden and cooked inside. Open a first piece to check for raw batter; check 72°C internally if needed and continue gently when necessary.

Drain without immediately piling and let cool slightly. Divide 16 pieces into four servings of four, or share more widely. Extra sugar dusting is not included.