Millet Sweet Corn Fritters

Millet Sweet Corn Fritters | @naturallyella

5 from 3 reviews

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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Stock up: get the pantry ingredients you will need: Harissa, Millet, Sweet Corn

Nutrition: See the information.