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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.

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.


  • 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)



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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