These vegetarian millet fritters are a wonderful use of this healthy grain! They’re so savory and delicious and I love them paired with a simple yogurt dip.
When we were growing up, my mum used to cook with millet quite often. I specifically remember this really lovely (and healthy) millet cake that she used to make. It’s still on my list of dishes to try to recreate. So every now and then I see millet in the shop and buy a bag thinking I will just suddenly start to cook with it. Like lots. But then I tend to forget it and it eventually expires and gets thrown out. In an attempt to avoid this, I have come up with a few recipes using millet!
Millet is a small, round whole grain grown in India, Nigeria, and other Asian and African countries. It’s gluten free, high protein and has antioxidant contents. Sounds like a great grain to add to your diet, doesn’t it? It’s easy to cook too, kind of like rice or couscous. It does get a creamier consistency though! So it would be perfect as a porridge or, e. g. it’s great as a base for these fritters!
Since the general taste of millet is very mild, it only makes sense to pair it with stronger flavors like parmesan and sun-dried tomatoes. The parmesan adds a nice saltiness and the sun-dried tomatoes add flavor but also make the fritters more juicy. I used sun-dried cherry tomatoes cause I love them the most but feel free to use regular sun-dried tomatoes and just cut them into smaller pieces.
If you’ve been following my blog for a while, you’ll know that I never say no to a dip! Condiments in general are such a wonderful addition to any meal in my opinion. This one here is a very quick and simple, yet tasty dip. It consists of yogurt (any kind), a bit of salt, chives and Sumac. In case you’re not familiar with the wonderful spice Sumac, it’s a Middle Eastern spice that has a very tart, sort of lemony taste. It looks almost like chili but it obviously tastes totally different. Interestingly enough the spice is made from dried berries! We love Sumac and I can only recommend you start using it!
This is such a nice weekend lunch in my opinion! It obviously takes a little bit of time to make the fritters (unless you cook the millet at an earlier point in time) but they’re super yummy. And everyone loves them so you can make a bit batch and sit down with your family to eat them on a Sunday for lunch. Yum!
Will you make these fritters soon? Or how about my Mediterranean Dutch Baby Pancake?
Millet & Parmesan Fritters
Wash millet in a sieve. Add to a pot together with water and salt and bring to a boil. Reduce the temperature and simmer for 30 minutes until creamy and soft, then let cool off for ten minutes.
Add to a bowl together with the egg, freshly grated parmesan cheese, rosemary powder, scrambled egg spice, sun-dried cherry tomatoes and garlic salt flakes. Mix together well.If you're using regular sun-dried tomatoes, you should cut them in half or thirds.
Heat up olive in a pan. Add 1 heaped tbsp of the millet mixture into the hot oil and press down with a spatula. Try to shape it into a circle. Fry for 2-3 minutes, then flip over and press down again. Fry for 2-3 minutes on that side until crispy and brown and remove from the pan. Repeat the process until all of the millet mixture has been used up.
Mix together yogurt, salt, Sumach and chives. Serve the dip with the warm fritters. Enjoy!
The recipe makes 7 fritters.
Scrambled Egg Spice: I like using this one. It's a blend of sea salt, black (tellicherry) pepper, bell pepper pieces, parsley and chives.