From 前橋市's kitchen in Japan. 
Beer-Battered Smelt and Millet Fritters
Developed by the Maebashi City Regional Revitalization Team, this recipe features a deliciously textured beer batter. The origin of this recipe: A suggestion for enjoying smelt caught in Lake Akagi in a way other than tempura. We developed this menu to help promote it as a local specialty.
Beer-Battered Smelt and Millet Fritters
Developed by the Maebashi City Regional Revitalization Team, this recipe features a deliciously textured beer batter. The origin of this recipe: A suggestion for enjoying smelt caught in Lake Akagi in a way other than tempura. We developed this menu to help promote it as a local specialty.
Open in Cookpad AppSteps
- 1
Soak the millet in water for about half a day, then steam it for about 20 minutes.
- 2
Rinse the smelt well with water, pat dry with paper towels, and season lightly with herb salt.
- 3
In a bowl, combine the all-purpose flour, herb salt, and dried thyme. Gradually add the beer, mixing with chopsticks.
- 4
Once the batter is thick enough to coat the smelt without dripping, gently fold in the millet.
- 5
Generously coat the smelt with the batter from step 4, then fry in oil heated to about 350°F until crispy.
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