Millet Fritters with Feta, Spinach and Golden Raisins

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To learn more about this recipe, read the related story, "The Rumor Millet."

Millet Fritters with Feta, Spinach and Golden Raisins

Recipe adapted from "Gluten-Free Girl Every Day," by Shauna James Ahern (Houghton Mifflin)

Yield: 16 fritters

Cook Time: 1 hour 10 minutes (plus 30 minutes cooling)



2 cups water

2 teaspoons extra-virgin olive oil

Pinch kosher salt

1 cup millet


3 large eggs, lightly beaten

1 medium yellow onion, finely chopped

2 garlic cloves, very finely chopped

1 teaspoon finely chopped fresh sage leaves (or ½ teaspoon dried sage)

½ teaspoon kosher salt

2 cups roughly chopped fresh spinach

½ cup golden raisins

⅓ cup crumbled feta cheese (preferably French feta)

½ cup gluten-free breadcrumbs, divided, plus extra if needed

2 tablespoons extra-virgin olive oil, divided, plus extra if needed


1. Cook the millet: In a medium saucepan set over high heat, add the water and bring to a boil. Stir in the oil, salt and millet and return to a boil. Reduce the heat to medium-low, cover the saucepan and cook until the water is completely absorbed and the millet is fluffy, 30 to 40 minutes. Turn the millet out onto a baking sheet, spread in an even layer, and set aside until cool, about 30 minutes.

2. Make the fritters: In a large bowl, stir together the cooked, cooled millet, the eggs, onion, garlic, sage and salt. Add the spinach, raisins and feta cheese, stir to combine, then mix in ½ cup of the breadcrumbs. Let the mixture rest for 5 minutes to allow the breadcrumbs to absorb some of the moisture.

3. Squeeze some of the millet mixture--if it sticks together, it's ready; if it breaks apart, add more breadcrumbs, 2 tablespoons at a time, until the mixture holds together when squeezed. Use a ¼-cup measure to divide the mixture into 16 portions and form each portion into ¼-inch-thick patties.

4. In a large nonstick skillet set over medium heat, add 1 tablespoon of the olive oil. Once the oil shimmers, add 5 to 6 fritters to the skillet, taking care not to overcrowd. Cover the skillet and cook until the bottoms of the fritters are browned, 4 to 5 minutes. Use a metal spatula to flip the fritters over and brown on the other side, uncovered, until golden-brown, 4 to 5 minutes more. Transfer the cooked fritters to a wire rack, add the remaining 1 tablespoon of olive oil to the skillet, and cook the remaining fritters, adding more oil if necessary. Serve warm. Calories per Fritter: 120; Sodium: 95mg; Total Carbohydrate: 17g; Fiber: 2g; Fat: 4.5g

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