Like banana bread in 2020, we think ancient grains need the same public relations rep. From nutty, chewy farro to lesser-known varieties like teff, freekah and kamut, these heritage grains are worthy of the spotlight.
Millet is a gluten-free golden-hued grain with a texture similar to couscous. It has a mild, almost sweet flavor reminiscent of quinoa. With origins in Africa, this heritage grain is super versatile. It becomes creamy when simmered into a breakfast porridge like oatmeal, or crunchy when folded raw into granola before baking. Cooked millet is an excellent addition to grain bowls, soups and salads.
Here we’ve given millet the crispy fritter treatment. Instead of pan frying each one, we bake them on an oiled baking sheet tray for similar results, without the hassle. While they bake, stir together the bright, tangy yogurt sauce. Serve with a simple salad, if you like.
For the Fritters
- 1 cup millet, rinsed
- 1 tablespoon, plus more for baking sheet Brightland Olive Oil
- 1 shallot, minced
- 4 cups finely chopped kale
- 1/ 4 cup plain Greek yogurt
- 1 large egg, lightly beaten
- 2 tablespoons chopped fresh herbs (such as parsley, cilantro, dill, and/or chives)
- 2 tablespoons NY Shuk Rosey Harissa Powder, plus more for topping as desired
- 1/ 4 teaspoon salt
For the Fritters
Preheat the oven to 350°F. Line a baking sheet with parchment paper, drizzle with a little olive oil, and set aside.
In a medium saucepan, combine millet with 2 cups of water and a pinch of salt. Bring to a boil, reduce heat to low, cover and simmer until the grains are tender and the water is absorbed, about 15 minutes. Remove from heat and let sit, covered, for about 5 minutes. Spread out onto another baking sheet and let cool.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the shallot and cook for a few minutes until softened. Add the kale, cook for another few minutes until wilted and bright green. Transfer to a large bowl to cool for a few minutes.
Add the cooled millet to the bowl, along with the yogurt, egg, herbs, harissa and salt, stirring until combined.
Use a ⅓ cup measuring cup to scoop and pack the mixture, then unmold onto the oiled baking sheet, forming cakes. Lightly press to flatten to about 1-inch thick. Repeat with remaining mixture. Drizzle fritters with a little more olive oil. Bake fritters for 25-30 minutes until golden brown and firm.
While the fritters bake, prepare the yogurt sauce. In a medium bowl, whisk yogurt, preserved lemon, olive oil, herbs and garlic. Season with salt. Refrigerate until ready to use.
Serve fritters with yogurt sauce. Garnish with more herbs and harissa before serving, if desired.