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Breakfast

Zucchini and Millet Fritters

These beautiful fritters are loaded with wholesome ingredients from the Mediterranean like zucchini, millet, olive oil, feta, pine nuts, lemon and coriander. Millet is a whole grain that is popular in Asia but is also consumed in southern Europe like Croatia, a country bordering the Mediterranean Sea. It is very similar in texture to quinoa and is very easy to cook.

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It is important to salt the zucchinis first in order to remove the excess water. This will help the fritters stay crispy. The addition of corn starch helps in this way also.

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Ingredients

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  • 4 zucchinis

  • ½ tsp salt

  • 1 med red onion, thinly sliced

  • ½ cup cooked millet

  • ¼ cup pine nuts

  • 100 grams feta, crumbled

  • 1 large egg

  • 1 tablespoon corn starch

  • ¼ cup chopped coriander

  • zest from 1 small lemon

  • a few grindings of pepper

  • 2 Tablespoons Extra Virgin Olive Oil

  • Yogurt to serve (optional)

 

Directions

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Grate zucchinis in a food processor. Place in a colander and add salt. Mix together and leave in a sink to drain for 10 minutes. After 10 minutes, squeeze out excess water with hands. Place zucchini in a clean kitchen towel and squeeze out water once more.

 

Place zucchini in a medium bowl and add onion, millet, pine nuts, feta, egg, corn starch, coriander, lemon zest, and pepper. Mix well with hands and then form 10 small balls. 

 

Heat oil in a medium non stick pan over medium high heat. Add balls 5 at a time and squash down gently with the back of a spatula to form a patty. Cook for 3 to 4 minutes until golden brown. Flip over and cook another 3 to 4 minutes. Gently remove fritters from pan and place on a plate lined with paper towels to remove extra oil. Repeat with remaining 5 balls. Serve warm with a dollop of yoghurt if desired.

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