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.Print
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
Sweet Corn Fritters
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: