Name: Corn, zucchini and chickpea fritters
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 400g can chickpeas, drained, rinsed; 128.75 gm reduced-fat milk; 2 eggs; 112.50 gm self-raising flour; 1 large zucchini, grated (see note); 310g can corn kernels, drained, rinsed; 40.00 ml chopped fresh mint leaves; 3 green onions, thinly sliced; Olive oil cooking spray; Salad leaves, to serve; Tomato chutney, to serve

Corn, zucchini and chickpea fritters

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Try our flavorful, nutritious Corn, Zucchini and Chickpea Fritters - a tasty, low glycemic index option!

Ingredients:

400g can chickpeas, drained, rinsed
128.75 gm reduced-fat milk
112.50 gm self-raising flour
1 large zucchini, grated (see note)
310g can corn kernels, drained, rinsed
40.00 ml chopped fresh mint leaves
3 green onions, thinly sliced
Salad leaves, to serve
Tomato chutney, to serve

Instructions:

Roughly chop the chickpeas in a food processor.
Combine milk and eggs in a jug. Put flour in a bowl. Slowly pour milk mixture into flour, whisk until smooth. Mix in chickpeas, zucchinis, corn, mint, and onion.
Grease a large frying pan with oil and heat over medium-high heat. Spoon 1/4 cup of the mixture into the pan and gently spread it with a spatula. Cook for 2 to 3 minutes on each side until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with the remaining mixture to make a total of 12 fritters, greasing the pan between batches if needed. Serve the fritters with salad and chutney.

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