Broccoli and Corn Millet Fritters

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Broccoli and Corn Millet Fritters with sriracha mayo on a black plate.

Broccoli and Corn Millet Fritters. If you are looking for a great side dish, or even a light meal, these Broccoli and Corn Millet Fritters are a really good option! They are simple to make, loaded with so many healthy things, and totally delicious! If you have never made fritters, you have got to give them a try! Not only are they really simple to make, but also so versatile and healthy!

Broccoli and Corn Millet Fritters on a platter for serving

As Simple Formula For Perfect Fritters

Fritters are really easy to make. Let me share a simple formula I learned from the whole grain queen- Maria Speck. It is this, 2 parts grains, 1 part veggies. To this add 1 egg per cup of grains, and 1 tablespoon of ground rolled oats. Add seasonings and cheese as desired. That’s it! So simple, right!

The Vegetables

You really can make veggie fritters with any veggies you choose. I was craving some broccoli, so that is what I used with some corn. You can use zucchini, corn, potatoes, any root veggies, etc. Make sure they are grated or chopped fine.

woman cutting broccoli off crown on a plastic cutting board for fritters.

For the broccoli and corn I used, I blanched the broccoli. This means you add the broccoli to boiling water. Cook it for 1-2 minutes. Then drain, and put it in ice water to stop the cooking process. Why do this? It gives the broccoli a really beautiful, bright green color.

woman adding blanched broccoli from strainer into ice water
woman chopping broccoli on a plastic cutting board for fritters

On the corn, I used frozen corn. I added it to boiling water and cooked for just a few minutes.

The Grains

I used millet for mine, but you can use easily use any other grain you prefer. Farro is delicious, as is quinoa, spelt, brown rice, or even white rice. This is a great way to use leftover grains in a really delicious way. The grains will need to be cooked, so if you don’t have them cooked already, cook them and cool slightly! I like to use a 2:1 ratio, 2 parts grains to 1 part vegetables. I didn’t have quite enough of the millet, so I used a few tablespoons of white rice.

woman cooling millet on a white dinner plate, spreading with a fork

Putting The Fritters Together

Now it is time to put together the Broccoli and Corn Millet Fritters. With the vegetables prepped and the grains ready, the hardest part is over. Now, combine those 2 with a few eggs, the parmesan, seasonings, and ground oats. You can also use panko as a binder, but I was making this a gluten-free recipe, so I used oats. I also used a za’atar seasoning in these fritters. You can use whatever you choose, but let me say this seasoning is so good in the fritters! Mix them well, and heat up your pan or griddle.

ingredients for vegetable fritters in a small glass bowl for mixing

Cooking the Vegetable Fritters

Now that all the fritters are mixed and ready to go, let’s get cooking! A few things to note when making the fritters:

  • Make sure your pan is hot before adding the oil.
  • Add your oil and heat before adding the fritters.
  • I add more oil for fritters than I normally would for other things. You don’t have to do this, but it gives the fritters a great, crispy exterior that is hard to resist!
  • Scoop the fritter batter from the bowl into your hands. Press into a patty for cooking.
  • When you are pressing the fritters together to cook, you will probably think, “there is no way this thing will hold together”. Be patient, I promise as the eggs cook and the oats bind, it will hold together beautifully!
  • Only flip these one time. Make sure they are a deep golden brown before flipping to enough the perfect doneness.
woman pouring olive oil on griddle for cooking vegetable fritters
vegetable fritters cooking on griddle
vegetable fritters cooking on a griddle

The Finished Broccoli and Corn Millet Fritters

Here are the finished beautiful fritters. They are crispy on the outside and moist on the inside, perfection!! We served ours with a siracha mayo. If you aren’t into the spice like we are, I will include a black pepper aioli too. We love that for a dip for fritters. These are best eaten right away, but can also easily be used for meal prep too. Simply microwave to heat up!

crispy vegetable fritters on a serving tray
broccoli and corn millet fritters on a white serving tray
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Broccoli and Corn Millet Fritters

These delicious fritters are loaded with fresh veggies, whole grains, and wonderful seasoning. They are simple to make and totally delicious.
Course Side Dish
Cuisine American
Keyword healthy fritters, millet recipe, vegetable fritters, vegetarian fritters, Whole grain, whole grains
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 10 servings
Author Amy- A Red Spatula


  • griddle or skillet for cooking fritters


  • 2 cups vegetables, grated or chopped fine I used half broccoli and half corn
  • 4 cups grains I used mostly cooked millet, but also needed a little rice to get my 4 cups
  • 1/2 cup ground oats I threw mine in the food processor. They don't have to be ground to flour, but to rough small pieces
  • 2-3 tablespoons minced onions
  • 1 tablespoon minced garlic
  • 4 eggs
  • 1/2 cup parmesan
  • 1 teaspoon za'atar seasoning You can always use other seasonings if you prefer. I love Italian flavors as well- basil, thyme, and oregano. You can switch up herbs however you choose.
  • 1/2-1 teaspoon crushed red pepper
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil for cooking the fritters


  • Combine all ingredients but the oil in a bowl. Mix well to combine.
    Heat up griddle to 375 degrees. Get it nice and hot then pour oil over it. Once the oil is hot, form your fritters. I squeeze about 1/3 cup in my hands, then carefully form into a patty. It won't feel like it is going to stay together, but I promise, it will. Set it carefully on the griddle. Add the rest of the fritters to griddle. Now, you only want to flip these once, so make sure it is a deep golden brown before flipping. Once they are golden brown on each side, remove from griddle.
    They are best served warm. You can also use them for meal prep though, make sure to store then in an airtight container in the fridge. They will hold up to 3 days.
    We love ours with sriracha mayo, but they are also delicious with hummus, or a good aioli.
    Now, sit back and enjoy. You deserve it!
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Sriracha Mayo

This simple to make condiment is perfect for sandwiches, burgers, or even for dipping your tempura veggies, fries and onion rings.
Course condiments
Cuisine American
Keyword flavored mayo, flavored mayonnaise, sriracha, sriracha mayo, sriracha mayonnaise
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Author Amy- A Red Spatula


  • 1/2 cup mayo of choice
  • 2 tablespoons sriracha sauce we actually prefer a 1:1 ration with the mayo. If you are a little unsure of how hot you can handle, the 2 tablespoons is a great place to start.
  • pinch salt
  • pinch ground black pepper


  • Mix all ingredients. Taste. Adjust as needed.
    This can be made and stored for up to 5 days in an air tight container in the fridge.
    Now, sit back and enjoy. You deserve it!
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5 from 1 vote

Rosemary and black pepper aioli

This is a great condiment for any sandwich or burger of choice!
Course condiments
Cuisine American
Keyword aioli, rosemary aioli, rosemary black pepper aioli
Prep Time 5 minutes
Total Time 5 minutes
Servings 6 servings
Author Amy- A Red Spatula


  • 1/3 cup mayo
  • 1 teaspoon rosemary, crushed or ground
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon lemon juice


  • Mix all ingredients until well blended.
    Store in airtight container for up to one week.
    Now, sit back and enjoy. You deserve it!

Whole Grains Are Where It’s At!

Are you looking for more whole grain recipes? I have you covered. Whole Wheat and other whole grains are kind of my thing and I think I have a lot of recipes you will love. Check this section for a great, diverse group of recipes!

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