These fritters are awesome whether or not you decide to batter them!
Just about every culture has their version of a fritter, from Japan’s tempura delights to Pakoras from India to the traditional “fritter” known in the west. The great thing about them is they are so versatile; you can fritter just about anything! It goes like this: pick an ingredient or two, toss in pancake batter, fry, enjoy!
For some reason (I forget why) I was really wanting to make something with millet. If you’ve never worked with millet before, it’s a great nutty little grain that gets fluffy when boiled. It’s also insanely good for you. You can usually find it at any place that has bulk bins. The one caveat is that it will take about 30-45 minutes to cook up and soften unless you have the foresight to pre-soak it. I personally never do.
The millet gives a really good toothiness to these fritters, making them stout enough without the batter to form into patties and fry up. This is helpful if you have a gluten-free guest or someone that otherwise hates batter/bread/wheat/flour/carbs/pick-a-fad. Fry up the batter-free ones first, then batter and fry the rest. As a result, the batter I’ve listed here is enough for exactly half of the recipe. If you want them all battered, double the batter.
In the photos, I made a dipping sauce. It was pretty average so I did not include it in my recipe. I basically did greek yogurt, fresh chives, fresh basil, lemon, garlic, salt, and pepper. Mix those together if you like and dip, or come up with your own awesome sauce! These would probably be better with my avocado crema, or the delicious taco stand green sauce.
Venison Millet Fritters, 2 Ways
- 1/4-1/2 cup high heat oil (for frying)
For the Batter
- 1 cup sifted flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1 egg (beaten)
- 1/2 cup milk
For the Innards
- 1lb ground venison
- 2 cups cooked millet
- 1 Large onion (minced)
- 2 Small zucchini (grated, with the liquid squeezed out with a paper towel or tea towel)
- 2 eggs (beaten)
- 2 tablespoons mild curry powder
|Mix all the batter ingredients and whisk well until all the flour is incorporated. It should have the consistency of pancake batter. Set aside.|
|Combine all the ingredients for the "innards." Once well combine, form into flat patties, reserving half for the batter. Heat about 1/4 inch of oil in a shallow frying pan on medium high heat. Once the oil is hot, fry about half of them with no batter (if desired) until golden brown and flipping half way through, about 3-4 minutes per side. Set on a paper towel briefly to drain. Batter the other half (if desired) and fry, changing out the oil if leftover bits are starting to burn. Again, fry until golden brown, about 3-4 minutes per side. Set on a paper towel. Serve immediately.|
Non-game substitution: Ground anything.
Vegetarian substitution: You could do millet fritters on their own; I’d add some chopped spinach or something just to snazz it up a bit.