A Taste of Africa/Dorinda Hafner

Sweet Millet Fritters (Maasa)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
16-20 each N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 tablespoons milk 6 tablespoons cold water 1 tablespoon supefine sugar
2 to 3 teaspoons active dry yeast 2 cups millet flour 2 cups brown rice flour
1 tablespoon baking powder vegetable oil, for frying confectioners' sugar for dusting



1 In a small pan, combine the milk and water and gently heat. Pour the mixture into a mixing bowl and stir in the superfine sugar to dissolve it. Add the yeast and, keeping the mixture warm (for example, on top of a warm oven), let it stand until the yeast becomes frothy.
2 Sift together the millet flour, rice flour, and baking powder in a large bowl. Stir in the yeast mixture, cover, and let rise for 30 to 40 minutes.
3 Stir the mixture gently but briefly. It should be the consistency of thick pancake batter. In a large skillet, fry spoonfuls of the mixture in batches in shallow, hot vegetable oil over low heat for 5 minutes, turning frequently to prevent burning and allow the fritters to cook through.
4 Drain on paper towels and sprinkle with confectioners' sugar. Serve as a snack, a light meal, or without the sugar, with soups or as a breakfast dish.

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