Ingredients
- Millet flour (Dougoup flour): 500 g
- Wheat flour (Optional): 100 g (for a softer and less crumbly texture)
- Sugar: 100 g to 150 g (depending on your taste)
- Yeast: 1 tbsp. tablespoon of dry baker's yeast
- Warm water or milk: Depending on the consistency to form a thick paste
- Aromatics: 1 tbsp. teaspoon of nutmeg and/or vanilla sugar
- Salt: A pinch
- Oil: For frying
Instructions
1. Prepare the yeast
- Mix the yeast in a little lukewarm water with a teaspoon of sugar. Let sit for 5 to 10 minutes until the mixture becomes foamy.
2. Mix the dough
- In a large bowl, mix the millet flour, sugar, salt, nutmeg and vanilla.
- Add the activated yeast and gradually pour in the lukewarm water (or milk).
- Mix by hand or with a spoon until you have a thick, smooth and slightly sticky dough. The texture should be thicker than pancake batter, but soft enough to fall from a spoon.
3. Fermentation
- Cover the bowl with a clean cloth and let sit in a warm place for 1 to 2 hours. The dough should double in volume and have small air bubbles on the surface.
4. Frying
- Heat the oil in a deep pot over medium heat.
- The technique: Dip your fingers in the water, scoop out a small amount of dough and use your thumb to drop a ball into the hot oil (or use two spoons).
- Fry until the fritters are a dark golden brown. As millet flour is naturally dark, they will have a deeper color than classic wheat fritters.
5. Finishing
- Drain them on absorbent paper.