Broccoli and Corn Fritters

These delicious broccoli and corn fritters with millet are loaded with fresh veggies, whole grains, and wonderful seasoning. They’re simple to make and totally delicious!

If you’re looking for a great side dish or a light meal, let me introduce you to these fritters. If you’re new to making fritters, you’ve got to give them a try! Not only are they simple to make, but they’re also so versatile.

I particularly love serving them with my habanero ranch sauce for dunking. It’s a match made in heaven, hitting all the right texture and flavor notes — crunchy and creamy with just the right amount of spice. Swoon!

Why You’ll Love These Fritters

Once you’ve learned this fritter recipe, you’ll find it easy to master any type of fritter. I’ll let you in on a little secret I learned from the whole grain queen, Maria Speck. It all comes down to a simple formula of 2 parts grains, and 1 part veggies. Then 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?

Broccoli and Corn Fritter Ingredients

• Vegetables - Blanch the broccoli and then shock it in an ice bath to retain the beautiful bright green color. Frozen and thawed corn will work just fine.
• Grains - The grains will need to be cooked, so if you don't have them cooked already, cook them and allow them to cool slightly before handling.
• Ground oats - I threw mine in the food processor. They don't have to be ground to flour, just rough small bits. You can also use panko as a binder, keeping in mind they will not be gluten-free.
• Garlic and onions - These add a wonderful savoriness and slightly sweet, caramelized flavor.
• Eggs - Along with the oats, the eggs act as a binder so your fritters don’t fall apart.
• Cheese - Parmesan lends a much-needed tang and saltiness.
• Seasoning - I used za’atar, crushed red pepper, and garlic powder, which are so good in these fritters. 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.
• Olive oil - Use about 2 tablespoons to coat the pan for a shallow fry.

How to Make

1. Make the fritter mixture. Combine all the ingredients in a large bowl and mix well to combine.
2. Heat your griddle. Once your pan has reached 375 degrees, pour in the olive oil. 
3. Form the fritters. Once the olive oil is hot and shimmering, form your fritters by squeezing together roughly ⅓ of a cup in your hands. Gently place it in the pan.
4. Cook the fritters on each side until golden brown. You only want to flip them once for a perfect golden crust and to reduce the risk of the fritters falling apart.
5. Keep them warm in an oven on the lowest setting, or serve immediately. Enjoy!

Notes

• 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’s hard to resist!
• Scoop the fritter batter from the bowl into your hands. Press into a patty for cooking.
• When you’re pressing the fritters together to cook, you may doubt if they’ll hold together. Be patient — I promise as the eggs cook and the oats bind, they will hold together beautifully!
• Only flip these once. Make sure they are a deep golden brown before flipping for the perfect doneness.

What other fritters can I make?

Fritters are versatile, ranging from savory to sweet. Check out these other fritter recipes:

• Crispy Salmon Fritters
• Amish Apple Fritters
• Healthy Zucchini Potato Fritters

• Side Dishes
• Millet