Name: Chickpea and zucchini fritters with cucumber raita and apple salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1
Ingredients: 75 g self-raising flour; 82.50 ml besan (chickpea) flour; 2.50 gm ground cumin; 1/4 tsp ground turmeric; 0.63 gm bicarb of soda; 1 clove garlic, crushed; 1 egg; 125.00 ml Greek yoghourt; 2 zucchini (about 275g), chopped in 1 cm dice; 400 g can chickpeas, rinsed, drained, roughly mashed; Vegetable oil, for shallow frying; Lemon wedges, to serve; 250.00 ml Greek yoghourt; 1 Lebanese cucumber, finely chopped; 62.50 ml mint leaves, finely chopped; 1 pink apple, cut into ribbons using mandoline or peeler; 1 zucchini, finely shredded; 40.00 ml toasted pinenuts; 20.00 ml currants; Squeeze of lemon juice

Chickpea and zucchini fritters with cucumber raita and apple salad

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Prep Time:
20 minutes

Cook Time:
15 minutes

Total Time:
35 minutes

Enjoy crispy chickpea and zucchini fritters with refreshing cucumber raita and a crisp apple salad for a flavorful meal.

Ingredients:

75 g self-raising flour
82.50 ml besan (chickpea) flour
2.50 gm ground cumin
1/4 tsp ground turmeric
0.63 gm bicarb of soda
1 clove garlic, crushed
1 egg
125.00 ml Greek yoghourt
2 zucchini (about 275g), chopped in 1 cm dice
400 g can chickpeas, rinsed, drained, roughly mashed
Vegetable oil, for shallow frying
Lemon wedges, to serve
250.00 ml Greek yoghourt
1 Lebanese cucumber, finely chopped
62.50 ml mint leaves, finely chopped
1 pink apple, cut into ribbons using mandoline or peeler
1 zucchini, finely shredded
40.00 ml toasted pinenuts
20.00 ml currants
Squeeze of lemon juice

Instructions:

In a large bowl, mix the flours, cumin, turmeric, and bicarbonate of soda. Create a well in the center. Add garlic, egg, Jalna, and 1/4 cup (60 ml) of cold water. Whisk until just smooth.
Mix in the zucchini and chickpeas, then season generously with salt and pepper.
In a large, deep frying pan, heat a 1/2 cm layer of oil. Drop 1/4 cupfuls of mixture into the pan in batches, allowing room for spreading. Cook until golden for 1-2 minutes, then flip and cook the other side. Drain on paper towel and keep warm. Repeat with the remaining mixture.
To make the raita, simply mix all the ingredients in a small bowl until well combined. Season with salt and pepper to taste.
In a big bowl, mix all ingredients for the apple salad. Drizzle with fresh lemon juice and toss well to combine.
Serve the fritters on individual plates, garnish each with a dollop of raita, and serve with apple salad on the side.

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