Tuesday, September 14, 2010
Corn, Zucchini and Chickpea Fritters
400g can chickpeas, drained, rinsed
1/2 cup reduced fat milk
3/4 cup self raising flour
1 large zucchini, grated
310 can corn kernels, drained, rinsed (or fresh sweet corn)
2 tbsp chopped fresh mint leaves
3 shallots, thinly sliced
olive oil cooking spray
Salad leaves and tomato chutney to serve
Process chickpeas until roughly chopped (I put them in the blender). Whisk milk and eggs in a jug. Place flour in a bowl. Gradually add milk mixture to flour, whisking until smooth. Stir in chickpeas, zucchini, corn, mint and shallots.
Spray a large frying pan with oil. Heat over medium high heat. Add 1/4 cup mixture to pan. 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. Cover to keep warm.
Repeat with remaining mixture to make 12 fritters spraying pan with oil between batches if necessary. Serve with salad and chutney.