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.
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maria mahlangu
[email protected]I'm allergic to chickpeas. Can I substitute another bean in this recipe?
Stephanie l Harvey
[email protected]These fritters look delicious! I can't wait to try them.
zulfiqar Ahmed
[email protected]I would love to try these fritters, but I don't have a food processor. Is there another way to make them?
Muneeb Cmc
[email protected]I'm not sure what I did wrong, but these fritters didn't turn out at all. They were dry and tasteless.
Gershom Mupesa
[email protected]These fritters were a disaster! They fell apart when I tried to flip them and they were way too greasy.
Lucas Hutchings
[email protected]I thought these fritters were just okay. They were a little bland for my taste.
face north
[email protected]These fritters were easy to make and turned out perfectly. I will definitely be making them again.
Morieum Bin
[email protected]I'm not a huge fan of fritters, but these were really good. The flavor was great and they were nice and crispy.
steph muus
[email protected]I made these fritters for a party and they were a big success. Everyone loved them!
Umme Hadiba
[email protected]These fritters were a hit! The combination of corn, zucchini, and chickpeas gave them a delicious and unique flavor. I served them with a side of tzatziki sauce and they were perfect.