Description

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.

Scale

Ingredients

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)

Instructions

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.

Notes

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.

Nutrition

Calories: 362
Sugar: 3.1
Sodium: 362.9
Fat: 19.3
Carbohydrates: 34.1
Protein: 13.6
Cholesterol: 32.8