Zucchini, Millet & Feta Fritters
Zucchini, Millet & Feta Fritters are a nutrient-dense, meal prep staple made with protein-rich millet, leafy greens, zucchini, and creamy feta—perfect for a satisfying brunch, lunch, or light dinner.
Ingredients
- 1 ½ cup yogurt sauce
- 1 cup raw millet
- 2 cups zucchini grated, salted & drained
- ¾ cup rolled oats
- 2 cup greens finely chopped (spinach, arugula, dandelion greens)
- 1 ½ cup crumbled feta
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh dill chopped
- ½ cup green onion sliced
- 1 teaspoon herbs de Provence
- 1 lemon zested
- 3 eggs
- Avocado oil for sautéing
- Sea salt to taste
- Freshly cracked black pepper to taste
Instructions
- Cook the Millet: Place 1 cup of millet, 1 ¾ cup of water, a drizzle of olive oil and pinch of salt and pepper in a small saucepan and bring to a boil. Turn down to a low simmer and cover with a lid. Cook for 15 minutes, until the water is absorbed and the millet is tender.
- Spread the millet out on a plate or baking sheet to cool off quickly.
- Prepare the fritters: Nest a colander inside of a mixing bowl. Coarsely grate the 2 cups of zucchini, mix with 1 teaspoon of salt, and place in the colander. Allow to sit for 15 minutes, then press out any zucchini juice.
- Preheat the oven to 425˚.
- In a large mixing bowl combine the cooked millet, zucchini, ¾ cup rolled oats, 2 cups finely chopped greens, 1 ½ cup crumbled feta, 2 tablespoons each freshly chopped parsley and dill, ½ cup sliced green onions, 1 teaspoon herbs de Provence, zest of 1 lemon and 3 eggs. Mix well until combined.
- Form the fritters into patties, I like to fill a ½ cup measuring scoop and then place them on a baking sheet, being careful not to overcrowd the pan. Cook the fritters for 15 minutes, rotate the pan, and then continue to cook for 15 more minutes.
- Remove the fritters from the oven and place on a serving plate along with the yogurt sauce.