📝 About This Recipe
Discover the ancient charm of millet in these wonderfully crisp, golden-brown croquettes that offer a sophisticated twist on rustic grain cooking. These morsels feature a nutty millet base enriched with tangy feta cheese, fresh Mediterranean herbs, and a hint of lemon zest for a bright, balanced finish. Perfect as a vegetarian appetizer or a light main, they celebrate the incredible texture and nutritional power of one of the world's oldest super-grains.
🥗 Ingredients
The Millet Base
- 1 cup Hulled Millet (rinsed thoroughly)
- 2 1/2 cups Vegetable Broth (low sodium)
- 1/2 teaspoon Sea Salt
- 1 tablespoon Unsalted Butter
The Croquette Mixture
- 1/2 cup Feta Cheese (crumbled)
- 3 pieces Green Onions (finely sliced)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Lemon Zest (from one organic lemon)
- 1 large Egg (lightly beaten)
- 1/4 teaspoon Black Pepper (freshly cracked)
Breading and Frying
- 1 cup Panko Breadcrumbs (for a crunchier exterior)
- 1/4 cup All-purpose Flour (for dredging)
- 1/2 cup Grapeseed or Vegetable Oil (for shallow frying)
Smoked Paprika Aioli
- 1/2 cup Mayonnaise (high quality)
- 1/2 teaspoon Smoked Paprika (Pimentón de la Vera)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
In a medium saucepan, toast the rinsed millet over medium heat for 3-4 minutes until it smells nutty and a few grains start to pop.
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2
Carefully pour the vegetable broth into the saucepan. Add the sea salt and butter. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 18-20 minutes until the liquid is fully absorbed.
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3
Remove the millet from heat and let it stand, covered, for 10 minutes. Fluff with a fork and spread it out on a baking sheet to cool to room temperature. This prevents the croquettes from becoming gummy.
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4
While the millet cools, whisk together the mayonnaise, smoked paprika, and lemon juice in a small bowl to make the aioli. Refrigerate until serving.
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5
Transfer the cooled millet to a large mixing bowl. Add the crumbled feta, sliced green onions, chopped parsley, minced garlic, lemon zest, and black pepper.
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6
Pour in the lightly beaten egg and mix thoroughly with your hands or a sturdy spatula until the mixture is cohesive and holds its shape when squeezed.
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7
Scoop about 2 tablespoons of the mixture and form into a small patty or cylinder (about the size of a golf ball). Repeat until all the mixture is used; you should have 12-14 croquettes.
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8
Set up a breading station with two shallow bowls: one with the flour and one with the panko breadcrumbs.
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9
Lightly dredge each croquette in the flour, shaking off any excess, then roll it firmly in the panko breadcrumbs to coat completely.
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10
Heat the oil in a large non-stick skillet over medium heat. The oil is ready when a breadcrumb sizzles immediately upon contact.
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11
Working in batches to avoid crowding, fry the croquettes for 3-4 minutes per side until they are deeply golden and crisp.
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12
Transfer the finished croquettes to a wire rack or a plate lined with paper towels to drain any excess oil.
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13
Serve immediately while hot and crispy, with a generous dollop of the smoked paprika aioli on the side.
💡 Chef's Tips
Ensure the millet is completely cooled before mixing; warm millet will release too much moisture and make the croquettes fall apart. If the mixture feels too dry to hold together, add another tablespoon of beaten egg or a teaspoon of water. For an even crispier crust, refrigerate the formed croquettes for 30 minutes before frying to help the starch set. Avoid flipping the croquettes too early; wait for a solid golden crust to form so they don't break. You can swap feta for goat cheese or sharp cheddar for a different flavor profile.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a light pilsner to cut through the richness. Serve alongside a bright arugula salad with a simple lemon vinaigrette. Arrange on a platter with roasted cherry tomatoes and Kalamata olives for a Mediterranean mezze spread. Stuff into warm pita bread with shredded lettuce and the paprika aioli for a unique vegetarian sandwich. Serve as a side dish to grilled lamb chops or roasted chicken.