Ingredients for Corn Zucchini And Chickpea Fritters
- 1 can (15 ounces) chickpeas, drained and rinsed
- Reduced Fat Milk
- 1 large egg
- Self Raising Flour
- 1 medium zucchini, grated
- Corn Kernels
- Mint Leaves
- Green Onions
- Olive Oil Flavored Cooking Spray
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How to Make Corn Zucchini And Chickpea Fritters
- Drain and rinse the chickpeas. Roughly chop them in a food processor (or roughly mash with a fork).
- In a jug, whisk together the milk and egg.
- In a large bowl, gradually whisk the milk mixture into the flour until you have a smooth batter.
- Stir in the chopped chickpeas, grated zucchini, corn kernels, chopped mint, and red onion.
- Lightly spray a large frying pan with cooking spray (or heat 1 tablespoon of oil over medium-high heat).
- Add 1/4 cup of the fritter batter to the pan for each fritter. Spread slightly with a spatula to flatten.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Transfer the cooked fritters to a plate and cover to keep warm.
- Repeat steps 5-8 with the remaining batter, spraying the pan with cooking spray (or adding more oil as needed) between batches.
- Serve the fritters immediately with your favorite salad leaves and tomato chutney.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
11g
Fat
7g
Carbs
20g
