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Welcome to Samantha's Bread & Butter, where I (Samantha) document my adventures in all things slow food and slow lifestyle.

Millet Zucchini Fritters

Millet Zucchini Fritters

Both hearty and fresh, filling and delicious, these millet zucchini fritters are one of my favorite go to's for a easy, healthy, tasty meal.

They make great leftovers as well! 

Serve these guys with a side salad, yogurt dressing (recipe below) OR a big dollop of organic cultured sour cream and No Crumbs Left's marinated red onions

Bon appetit!

Prep time: About 1 hour (includes millet cooking time)
Cook time: 15 minutes
Yield: 10 fritters

Ingredients

2 cups millet, cooked
4 small-medium zucchini, shredded
1/3 cup all purpose flour (gluten free, if needed)
1 large egg
2 scallions, chopped
1 large clove garlic, minced
1/2 teaspoon sea salt
1 teaspoon dried parsley
1/2 teaspoon black pepper
Unsalted butter, for cooking

Instructions

1. Cook millet according to package instructions. Set aside to cool.

2. Cut the ends off each zucchini and then chop each one into 2-inch pieces (no need to peel).

3. Using the shredding disc on your food processor, place one piece of zucchini at a time inside until all is shredded. Alternatively, you can shred the zucchini with a hand-held grater.

4. Let shreds stand for about 10 minutes. Put the zucchini in a cheese cloth and squeeze repeatedly, for about a minute, to remove water. If you don't have a cheese cloth, put the zucchini in a large bowl and remove the water by pressing and squeezing the shreds with your hands. Remove as much water as possible; this will make the fritters more compact and easy to work with.

5. Put all ingredients except butter in a large mixing bowl; use hands to mix and combine all ingredients throughly into a burger-like mixture.

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6. In a large frying pan, heat one tablespoon unsalted butter over medium-high heat. Using your hands, form burger-like patties with the millet zucchini mixture, placing them in the pan once the butter is hot (fritters should sizzle when they hit the pan). Cook for 3-5 minutes, until browned.

7. Using a spatula, flip each fritter and allow to cook on the other side for another 3 minutes. Don't be shy with the butter, be sure to add more as needed between batches.

8. (Optional) For the dressing, combine 1 cup plain whole-milk yogurt, 1/3 cup chopped fresh Italian parsley, 1/4 cup avocado oil, 1/4 cup fresh lemon juice, 1 minced garlic clove (only if you want extra garlic flavor). Whisk together and season with salt and pepper to taste. Use the dressing as a dip for the fritters and/or for a side salad.

*Millet zucchini fritters can be stored in an airtight container in the refrigerator for up to one week, or in the freezer for up to three months. To reheat, place in a conventional oven on 350 degrees for 10-20 minutes (longer for frozen), or until heated through.

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