Baked Millet Fritters | PCC Natural Markets

Baked Millet Fritters

Yield: 2 to 4 dozen balls

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free wheat-free iconWheat-free

Millet has been consumed by humans since prehistoric times. These flavorful and nutritious baked fritters freeze well and can be served in a variety of ways. Top with gravy and serve a salad on the side.



Preheat oven to 400° F.

Pick through and rinse millet in a fine strainer. Add 2 3/4 cups water and a pinch of salt. Bring to a boil, lower heat to a simmer cover and cook 20 to 25 minutes. Mix the cooked millet, nuts or seeds, and arrowroot together in a large bowl and set aside.

Sauté vegetables in olive oil until just tender. Add remaining ingredients and sauté 1 to 2 minutes more. Be sure that the bouillon cubes get broken up and are mixed well with the vegetables. Allow mixture to cool slightly and add to millet and nut-flour mixture. Mix well and roll into balls using 1/8 to 1/4 cup of mixture for each fritter.

Place fritters on a parchment-lined or lightly greased baking sheet. Bake for 18 to 22 minutes, until lightly golden.

Recipe by Marie Donadio, PCC Cooks instructor

Source: Adapted from a recipe by Jeanne Marie Martin.

More about: millet, vegetables, whole grains


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