While few and far between, I occasionally have happy accidents in the kitchen. Recently, I was cooking a big batch of millet. After the usual amount of cooking time, I tasted the cooked millet only to find it was still on the crunchy side. I added more water and continued cooking. It turned out, the bottom half was already done so the extra water turned the millet in to mush. This was bad for the recipe I was making but a wonderful realization that a little extra water/cook time can create a perfect millet texture to be used in vegetable cakes and fritters, which is where these sweet corn fritters were born. I could eat these every day in the summer with a simple salad- the perfect crispness made from just a few ingredients.
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Perfect for fresh summer sweet corn, these millet fritters are great with just a sauce or are nice on top a fresh salad. When sweet corn isn't in season, frozen sweet corn can work as well.
Tips & Tricks: I make a semi-mild harissa sauce but also occasionally buy harissa in a jar. Both of these work well with the 2 to 3 tablespoons. However, some harissa paste can be spicy and you may only need 2 to 3 teaspoons. Start in small quantities and work in more as needed.
Stock up: get the pantry ingredients you will need: Harissa, Millet, Sweet Corn
Nutrition: See the information.
On recipes like this one, I'm a bit hesitant to give too many variations because they can be tricky. I tried many different ways to find a solid combination that would still crisp but wouldn't fall apart while flipping. The key is low and slow heat so that the insides of the fritters cook. Don't rush the flip or crowd the pan!
Herbs: Add cilantro, parsley, or really any combination of herbs to these fritters- you can't go wrong with more herbs.
Flour: The millet flour is more insurance that the sweet corn fritters stay together but if you don't have millet flour, you can use other flour or just leave it out- the fritters might need a bit more guidance during the flipping.
Whole Corn Kernels: I've made these successfully without chopping the corn in a food processor but the fritters were a bit more hit and miss on whether they would stay together.
I have a grain hoarding problem in that I keep too many on hand at all times. I'm overly stocked. However, for people who are just starting out or just want a few key grains to keep on hand, I always tell them to pick up millet. It's quick cooking, doesn't have as strong of flavor as quinoa, and can be used in so many different ways. A few of my favorite millet recipes:
Garlic Spinach with Millet and Eggs
Moroccan Carrot Salad with Millet
Creamy Millet Porridge with Strawberries
Yum, I love sweet corn fritters and these look like they have a beautiful crunch to them. Yummo
This looks amazing. I have to try this out this week for sure.
I LOVE THIS RECIPE !!!! THANK YOU SO MUCH
Great little patties. I couldn't get any millet so I used quinoa and buckwheat flour. Didn't look as pretty as your picture, but tasted good.
I'm a little late on the bandwagon here, but these are SO delicious! I know it's supposed to be a savory recipe, but on a whim, I added a splash of maple syrup to the yogurt sauce and the combo of spicy/sweet was absolutely wonderful on these fritters. Great way to use up the millet I've had laying around that I impulse bought.
This is a fantastic recipe! This is going in my life menu.