Millet croquettes

🌾 Small sweet millet and wheat croquettes, shaped into narrow fingers and fried.

Ingredients

• 150 g millet flour
• 75 g wheat flour
• 40 g sugar
• 50 g beaten egg without shell, about 1 medium egg
• 35 ml oil for dough
• 30 ml water
• 1 g salt
• 750 ml frying oil for the bath; only part is absorbed

Preparation

Mix flours, sugar and salt. Add beaten egg, 35 ml dough oil and 30 ml water. Work 3–4 minutes into a firm coherent dough.

Cover and rest 15 minutes. Divide into 16 similar pieces and roll into fingers 5–6 cm long, no thicker than 1 cm. Close cracks gently without adding flour.

Heat oil to 160 °C in a deep pan filled no more than halfway. Fry four batches of four, about 4 minutes per batch, turning. Maintain 155–165 °C.

Open one croquette from the first batch: the crumb must be set without raw flour or a sticky centre. Cook gently longer if needed and make the following pieces thinner.

Drain on a rack and cool 10 minutes. Serve 4 portions of 4 croquettes. They have a crisp surface and a compact cooked crumb, not the volume of yeast fritters. Total 70 minutes: 25 preparation, 20 cooking and 25 resting/cooling.