Beignets de Mil
The Quirky Foodster Team
Ingredients
- Millet flour — 1.5 cups (210 g / 7.5 oz)
- Plain flour — 1/2 cup (60 g / 2 oz)
- Baking powder — 1 tsp
- Sugar — 2 tbsp
- Of salt — pinch
- Warm water — 3/4 cup (180 ml / 6 fl oz)
- Oil for deep frying
Method
- Combine the millet flour, plain flour, baking powder, sugar and salt in a bowl.
- Gradually add warm water, mixing to form a thick, smooth batter.
- Cover and rest the batter for 20 minutes.
- Heat oil to 175°C (350°F) in a deep pan.
- Drop spoonfuls of batter into the hot oil and fry until golden brown and puffed, about 3–4 minutes, turning once.
- Drain on paper towels before serving warm.
Introduction: Small, crisp-edged fried millet dough puffs, a favourite street-side breakfast bite across Malian towns.
Cultural Background: Sold from roadside stalls in the early morning, these fritters give commuters and schoolchildren a quick, filling bite made from the same millet that anchors so much of Malian cooking, fried fresh throughout the morning rush.
Tips: Resting the batter helps the beignets puff up better during frying. Keep spoonfuls small and uniform so they cook through evenly.
Variations: Add a pinch of ground cinnamon or nutmeg to the batter for extra warmth. Dust with a little extra sugar just before serving.
Storage: Store cooled beignets in an airtight container at room temperature for up to 1 day.
Reheating: Reheat in an oven at 180°C (350°F) for 6–8 minutes to re-crisp, or an air fryer for 4 minutes.
Nutrition: Per serving (approx., 3 pieces): 240 kcal, 5 g protein, 9 g fat, 34 g carbohydrate.
FAQs:
Q: Can I use only millet flour?
A: Yes, though a little plain flour helps bind and lighten the texture.
Q: Are these very sweet?
A: They have a light sweetness; adjust sugar to taste.
- Millet flour — 1.5 cups (210 g / 7.5 oz)
- Plain flour — 1/2 cup (60 g / 2 oz)
- Baking powder — 1 tsp
- Sugar — 2 tbsp
- Of salt — pinch
- Warm water — 3/4 cup (180 ml / 6 fl oz)
- Oil for deep frying
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