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 and healthy. 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
- Make the fritter mixture. Combine all the ingredients in a large bowl and mix well to combine.
- Heat your griddle. Once your pan has reached 375 degrees, pour in the olive oil.
- 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.
- 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.
- 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.
FAQs
You really can make veggie fritters with any veggies you choose. I was craving some broccoli, but you can use zucchini, potatoes, carrots, or any other root veggies. Make sure they are grated or chopped finely.
I used millet for mine, but you can easily use any other grain you prefer. Farro is delicious, as is quinoa, spelt, brown rice, or even white rice. This is a delicious way to use any leftover grains you might have lying around in your fridge.
These are best eaten right away, but can also be used for meal prep, as they save for up to three days in the fridge. Simply microwave for 30 seconds to heat through.
What other fritters can I make?
Fritters are versatile, ranging from savory to sweet. Check out these other fritter recipes:
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Broccoli and Corn Fritters
Equipment
- griddle or skillet for cooking fritters
Ingredients
- 2 cups vegetables, grated or chopped fine I used half broccoli and half corn
- 4 cups grains
- ½ cup ground oats
- 2-3 tablespoons minced onions
- 1 tablespoon minced garlic
- 4 eggs
- ½ cup parmesan
- 1 teaspoon za'atar seasoning
- ½-1 teaspoon crushed red pepper
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 2 tablespoons olive oil for cooking the fritters
Instructions
- Combine all ingredients but the oil in a bowl. Mix well to combine.
- Heat up the 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 ⅓ cup in my hands, then carefully form it 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 the griddle.
- 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 them from the griddle.
- They are best served warm. You can also use them for meal prep though, make sure to store them 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, habanero ranch, or a good aioli.
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.
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