You are going to love these Zucchini, Millet & Feta Fritters. They are packed full of nutrition and flavor, and they are one of the best meal prep staples out there. The creamy feta, bright lemon zest and fresh herbs make these fritters absolutely sublime.
Millet is a great source of protein and fiber, zucchini is rich in vitamins B, C and potassium, and greens are a great source of minerals like calcium, iron, and magnesium. These are all good things when it comes to heart and digestive health.
Ingredient Substitutions
- No millet? Quinoa is an easy substitute.
- No zucchini? Any type of squash is great. Yellow squash—exact same method. Butternut—coarsely grate and lightly sauté with the greens. Spaghetti—cut in half, scoop out seeds, bake for 30 minutes at 400˚, then scrape out the squash with a fork to get long, noodle-like threads.
- Greens—Use what you’ve got. Any type of green suitable for sauté will work in this recipe.
- No Feta? Pecorino, parmesan, even queso fresco or farmers cheese are great options.
- Fresh herbs- Play with the combinations and use what you’ve got. It’s fun to switch it up!
- No eggs? Make a chia binder— 3 tablespoons chia seeds (optional: ground) and 7.5 tablespoons water mixed together in a bowl. Give it 5 minutes to form a gel-like consistency.
- No avocado oil? You can substitute with another oil that has a high smoke point, like clarified butter or grapeseed oil.
Recipe Tips & FAQs
- Tips for cooking millet: Most grains do well if you use a 2:1 water-to-grain ratio. But not millet. It needs just a little bit less water, or else it gets clumpy. Try 1 ¾ cups of water to every cup of millet. And don’t forget to add salt! If your millet still ends up clumpy, don’t worry. This recipe is very forgiving.
- Salting and pressing the zucchini helps to remove the excess moisture that would make the fritter mix soggy. You’ll need to do this step with yellow squash and zucchini before making these fritters.
- Forming the fritters: I like using a scoop and a round cutter. I put the cutter in the pan and scoop the fritter mix directly in. If you feel like your fritter is falling apart when you flip it, you need to let it sauté longer. This fish spatula is great for flipping fritters and pretty much everything else!
Serving Suggestions
- Brunch: This is a great healthy starch to serve on a brunch buffet with a Frittata and Salad.
- Lunch: Serve on top of a bed of salad greens for a wholesome, satisfying meal.
- Healthy Dinner: Serve with Pan-Roasted Chicken Thighs or Grilled Vegetables.
- Grazing Board: Likes to party with Roasted Carrot Harissa Hummus, Chickpea Seed Crackers, Curry Chicken Salad, Lentil Fritters and Pesto Artichoke Spread
Storage and Shelf Life
Make Ahead: The yogurt sauce can be made several days ahead. Millet can also be cooked and cooled beforehand. These fritters are meal prep heroes once they’re baked. You’ll be reaching for them all week long!
Refrigerate: These fritters store well in the refrigerator for several days in an airtight container.
Freezer: These fritters can be frozen for 2-3 months in an airtight container. Make sure to layer parchment paper between each layer so they don’t stick together.
Reheat Instructions
Oven: Preheat to 350˚, place the fritters on a sheet tray and bake until warmed through, about 8 minutes.
Stovetop: Place a skillet over medium heat and drizzle in a little avocado oil. Heat the fritters on both sides until warmed through, about 3 minutes per side.
Final Thoughts
Zucchini, Millet & Feta Fritters have been a meal prep staple in my fridge for years. I love them hot, I love them cold, I love them at any point from breakfast all the way through to a midnight snack. They are deeply satisfying and nourishing. Give them a try, I know you’ll feel the same way.
Once you give this recipe a try, please come back and rate and review it in the comments section below. It helps this site grow and is very, very appreciated.
Zucchini, Millet & Feta Fritters
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.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.