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.
vegetarian
Ingredients
Ingredients
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
Directions
Directions
I didn't change anything from the original method, so head over to http://www.thewednesdaychef.com/the_wednesday_chef/2014/08/corn-zucchini-and-chickpea-fritters.html 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 :)