Zucchini, corn and chickpea fritters
These tasty zucchini fritters are great to take to work for lunch. Make them a day ahead, wrap in baking paper then reheat in a sandwich press. Serve with tomato chutney or yoghurt for dipping.
Ingredients
Method
Blend or process chickpeas until chopped coarsely.
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.
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.
Zucchini fritters serving suggestion
Serve the zucchini fritters with tomato chutney or yoghurt. To make them into a substantial lunch or dinner, serve with a salad.
Test Kitchen tip
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.
Zucchini fritter flavour variations
We also have a list of fabulous fritter recipes that includes plenty of other options, like pumpkin fritters, potato fritters, corn fritters, and more.
Turkish zucchini fritters with garlic yoghurt sauce
Ricotta fritters with tomato salad
Five-ingredient tomato fritters
Asparagus fritters with smoked cheese salad
Zucchini fritters with makrut lime crème
