friends, i have a full-blown fritter obsession. since i started this food blog, we’ve made beet fritters, chickpea patties, corn fritters, potato latkes, quinoa cakes, sweet potato latkes, vegetable pancakes, and zucchini fritters – and we’ve enjoyed all of them. but we’ve never made any fritters with millet. so when i saw this recipe, i knew we had to make it asap.
millet is a grain i rarely use, but every time i eat it, i question why i don’t make it more often – i love the texture of the grain and its taste! and the combination of millet, feta, spinach, raisins, and sage makes a very well-rounded tasting fritter, with crunchy, sweet, salty, and savory elements all together. we had a little trouble with the patties holding together, though, so we added a couple extra eggs and doubled the breadcrumbs to hold the mixture together, which worked like a charm. so who’s up for millet fritters? and sharing my fritter obsession? :-)
one year ago: popovers
two years ago: cabbage tacos and crepes
three years ago: banana pancakes and beans and greens over barley
four years ago: hummus and chickpea tacos
millet fritters
yields 12 fritters/6 servings
borrowed from vegetarian times
- 2c broth
- 1c uncooked millet
- 1 onion, chopped
- 2 cloves of garlic, minced
- 5 large eggs, slightly beaten
- 1/2t dried sage
- 1/2t salt
- 2c spinach, chopped
- 1c breadcrumbs
- 1/3c feta
- 1/2c raisins
- 2T+ olive oil
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- boil the broth, then add millet, turn the heat down, and simmer on low for 15 minutes until all the liquid has evaporated
- combine 2c of the cooked millet, onion, garlic, eggs, sage, and salt
- add the spinach, breadcrumbs, feta, and raisins, then let stand for 10 minutes
- form 12 fritters and allow to cook 10 minutes per side, covering while they’re on the first side
- repeat and serve with a big green salad!
