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!
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!
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.
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.
On the corn, I used frozen corn. I added it to boiling water and cooked for just a few minutes.
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.
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.
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.
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!
2cupsvegetables, grated or chopped fineI used half broccoli and half corn
4cupsgrainsI used mostly cooked millet, but also needed a little rice to get my 4 cups
1/2cupground oatsI threw mine in the food processor. They don't have to be ground to flour, but to rough small pieces
2-3 tablespoonsminced onions
1 tablespoonminced garlic
1teaspoonza'atar seasoningYou 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.
1/2-1teaspooncrushed red pepper
2tablespoonsolive oilfor 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!