CORN, ZUCCHINI AND CHICKPEA FRITTERS

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Corn, Zucchini and Chickpea Fritters image

Low Gi recipe from Super Food Ideas. Times estimated. Suggested you serve with salad leaves and tomato chutney.

Provided by ImPat

Categories     Lunch/Snacks

Time 30m

Yield 12 Fritters, 4 serving(s)

Number Of Ingredients 9

400 g chickpeas (drained and rinsed)
1/2 cup reduced-fat milk
2 eggs
3/4 cup self-raising flour
1 zucchini (large grated and squeeze out excess liquid)
310 g corn kernels (drained and rinsed)
2 tablespoons mint leaves (fresh, chopped)
3 green onions (scallions, thinly sliced)
olive oil flavored cooking spray

Steps:

  • In a food processor roughly chop chickpeas.
  • Whisk milk and eggs in a jug.
  • Place flour in a bowl and gradually add milk mixture to flour, whisking until smooth.
  • Stir in chickpeas, zucchini, corn, mint and onion.
  • Spray a large frying pan with oil and heat over medium-high heat.
  • Add 1/4 cup of mixture to pan and spread slightly with a spatula, repeat to make 3 more fritters.
  • Cook for 2 to 3 minutes each side or until golden and cooked through.
  • Transfer to a plate and cover to keep warm.
  • Repeat with remaining mixture to make 12 fritters, spraying pan with oil between each batch if necessary.
  • Serve with salad and chutney.

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