| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Main dish |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Whole wheat pastry flour |
| 1/2 |
c |
Unbleached white flour |
| 1/2 |
c |
Corn flour |
| 1 |
tb |
Arrowroot flour |
| 1/4 |
ts |
Sea salt |
| 2 |
c |
Carbonated water |
| 1 |
c |
Millet; uncooked |
| 1 3/4 |
c |
;water |
|
pn |
Salt |
| 1/2 |
c |
Fresh parsley; finely chopped |
| 1 |
c |
Carrots; finely grated |
| 1 |
c |
Onions; diced |
| 1 |
c |
Whole wheat pastry flour |
|
|
Whole wheat bread crumbs |
| 2 |
c |
Oil for deep frying (sesame, safflower or canola) |
| 1/2 |
c |
Soy sauce |
| 1/2 |
c |
Plus 2 Tbs water |
| 2 |
ts |
Kuzu powder |
| 1 |
tb |
Fresh ginger root; grated |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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