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.
- 1/2 cup uncooked millet
- 1 cup + 2 tablespoons water
- 1 cup sweet corn kernels
- 1 large egg white
- 3 tablespoons millet flour
- 1/2 teaspoon smoked paprika
- 1 cup shredded cheddar cheese
- 2 tablespoons minced fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons sunflower oil
- 1/2 cup whole milk yogurt
- 2 to 3 tablespoons harissa (see note)
- In a small pan, combine millet with the water. Bring to a boil, reduce to a simmer, cover, and cook until the millet has absorbed almost all the water, 20 to 22 minutes. Remove from heat and allow to sit for 10 minutes.
- In a food processor, combine the sweet corn with remaining ingredients and millet. Pulse a few times until the mixture comes together and corn is broken down into smaller pieces.
- Heat oil in a large, heavy-bottomed skillet over medium-low heat. Wet hands and take roughly 3 tablespoons worth of the corn mixture and shape into a 1/4 inch thick patty. Place in skillet and continue until the skillet is full, but still leaving room to flip. Cook for 4 to 5 minutes or until the fritters are browning and crisp. Flip and repeat. Transfer fritters to a plate and continue with the remaining corn mixture.
- Before serving, whisk together the yogurt and harissa.
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.
Nutrition: See the information.
- Calories: 362
- Sugar: 3.1
- Sodium: 362.9
- Fat: 19.3
- Carbohydrates: 34.1
- Protein: 13.6
- Cholesterol: 32.8