Best 2 Corn Zucchini And Chickpea Fritters Recipes
**Indulge in a Culinary Adventure with Corn, Zucchini, and Chickpea Fritters: A Symphony of Flavors and Textures**
Get ready to embark on a delightful culinary journey with our tantalizing corn, zucchini, and chickpea fritters. These delectable morsels are a harmonious blend of flavors and textures, sure to captivate your taste buds. With the sweetness of corn, the refreshing crunch of zucchini, and the nutty heartiness of chickpeas, these fritters offer a symphony of flavors that will make your taste buds dance. Perfectly crispy on the outside and moist and flavorful within, these fritters are a delightful treat that can be enjoyed as an appetizer, main course, or even as a delicious snack. Accompanied by a variety of dipping sauces, these fritters become a versatile culinary canvas, allowing you to explore a world of taste combinations. Whether you prefer a classic sour cream or a spicy harissa sauce, the possibilities are endless. So, gather your ingredients, prepare your taste buds, and embark on this culinary adventure with our irresistible corn, zucchini, and chickpea fritters.
**Additional Recipe Ideas:**
**1. Spinach and Feta Fritters:**
Embrace the vibrant flavors of spinach and feta cheese in these delectable fritters. The earthy notes of spinach combine with the tangy, salty flavor of feta, creating a harmonious balance of flavors.
**2. Sweet Potato and Black Bean Fritters:**
Experience the delightful combination of sweet and savory in these fritters, featuring roasted sweet potatoes and black beans. The natural sweetness of the sweet potatoes pairs perfectly with the earthy, nutty flavor of black beans, resulting in a delightful taste experience.
**3. Quinoa and Vegetable Fritters:**
For a protein-packed and nutritious option, try these quinoa and vegetable fritters. Quinoa provides a boost of plant-based protein, while a medley of colorful vegetables adds a variety of flavors and textures.
**4. Zucchini and Goat Cheese Fritters:**
Savor the delicate flavors of zucchini and goat cheese in these fritters. The mild sweetness of zucchini pairs beautifully with the creamy tang of goat cheese, creating a light and refreshing dish.
CORN, ZUCCHINI AND CHICKPEA FRITTERS
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
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.
ZUCCHINI-CORN FRITTERS
Provided by Food Network Kitchen
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Toss the zucchini with 1/2 teaspoon salt in a medium bowl; let stand 10 minutes. Wrap the zucchini in a kitchen towel and squeeze dry.
- Meanwhile, heat the butter in a large nonstick skillet over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until slightly softened, about 4 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Set aside.
- Whisk the cornmeal, flour, baking soda, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Whisk the buttermilk and egg in a large bowl, then stir in the corn-onion mixture and zucchini. Add the cornmeal mixture and stir until just combined.
- Wipe out the skillet the corn-onion mixture cooked in. Pour in about 1/8 inch vegetable oil and place over medium heat. Working in batches, scoop scant 1/4 cupfuls of the batter into the oil and use the back of the measuring cup to flatten the scoops. Cook until the fritters are golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt. Serve warm or at room temperature. (You can make the fritters up to 2 hours ahead; reheat in a 375 degrees F oven on a rack set on a baking sheet.)
Tips:
- For the best results, use fresh corn and zucchini. If using frozen corn, thaw it completely before using.
- Grate the zucchini and corn using the large holes of a box grater. This will help the fritters to hold together better.
- Be sure to drain the chickpeas well before adding them to the batter. This will help to prevent the fritters from becoming too soggy.
- Season the batter generously with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or cumin.
- Heat the oil over medium-high heat before adding the fritters. This will help to prevent them from sticking to the pan.
- Cook the fritters until they are golden brown and crispy on both sides. This will take about 2-3 minutes per side.
- Serve the fritters hot with your favorite dipping sauce. Some good options include ranch dressing, tzatziki sauce, or Sriracha mayo.
Conclusion:
Corn, zucchini, and chickpea fritters are a delicious and easy-to-make appetizer or snack. They are perfect for using up leftover corn and zucchini from your garden. The fritters are also a good source of protein and fiber. So next time you are looking for a healthy and tasty snack, give these corn, zucchini, and chickpea fritters a try!
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