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Courgette, chickpea and sweetcorn fritters

The quantities below made about 20 fritters; an adult serving is probably about 5 as part of a main meal.



1 400-gram can chickpeas, drained, rinsed
1/2 cup milk
2 eggs
3/4 cup plain flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large courgette, grated
200g sweetcorn
2-3 tablespoons chopped fresh herbs, eg mint, basil, parsley, coriander
3 spring onions or 1 small onion, thinly sliced
Vegetable oil for frying


I didn't change anything from the original method, so head over to for the how to.

Notes from having made them:
  • Make the fritters quite thin so they cook through to the middle as well as browning on the sides.
  • We didn't like the mint, finding it too overpowering. 
  • We thought perhaps some red pepper flakes would do a great job of lifting the flavour. I'll try that next time and update this page!
  • Sweet chilli sauce wasn't a brilliant accompaniment.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Pile of courgette, sweetcorn & chickpea fritters on plate