Name: Corn, zucchini and chickpea fritters
Cook time: 25 min
Total time: 25 min
Ingredients: 400 gram canned chickpeas (garbanzo beans), drained, rinsed; 3/4 cup (110g) wholemeal self-raising flour; 1/2 cup (125ml) milk; 2 eggs; 2 green onions (scallions), sliced thinly; 1 large_piece (150g) zucchini, grated coarsely; 310 gram canned corn kernels, drained, rinsed; 1/2 cup (60g) cheddar, coarsely grated; 2 tablespoon fresh mint leaves, coarsely chopped

Ingredients

400 gram canned chickpeas (garbanzo beans), drained, rinsed

3/4 cup (110g) wholemeal self-raising flour

1/2 cup (125ml) milk

2 eggs

2 green onions (scallions), sliced thinly

1 large_piece (150g) zucchini, grated coarsely

310 gram canned corn kernels, drained, rinsed

1/2 cup (60g) cheddar, coarsely grated

2 tablespoon fresh mint leaves, coarsely chopped

Method

1.Blend or process chickpeas until chopped coarsely.

2.Sift flour into a medium bowl, add any husks from wheat to bowl. Make a well in the centre of flour, stir in combined milk and eggs until smooth. Stir in chickpeas, green onion, zucchini, corn, cheddar and mint, season.

3.Drop ¼ cup batter for each fritter, in batches, into a heated oiled large frying pan (allow room for mixture to spread). Cook fritters, over medium heat, for 5 minutes or until fritters are browned lightly both sides and cooked through.

These fritters are great to take to work for lunch. Make them a day ahead, wrap in baking paper then reheat in a sandwich press.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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