Corn, Zucchini and Chickpea Fritters |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Low Gi recipe from Super Food Ideas. Times estimated. Suggested you serve with salad leaves and tomato chutney. Ingredients:
400 g chickpeas (drained and rinsed) |
1/2 cup reduced-fat milk |
2 eggs |
3/4 cup self-raising flour |
1 zucchini (large grated and squeeze out excess liquid) |
310 g corn kernels (drained and rinsed) |
2 tablespoons mint leaves (fresh, chopped) |
3 green onions (scallions, thinly sliced) |
olive oil flavored cooking spray |
Directions:
1. In a food processor roughly chop chickpeas.
2. Whisk milk and eggs in a jug.
3. Place flour in a bowl and gradually add milk mixture to flour, whisking until smooth.
4. Stir in chickpeas, zucchini, corn, mint and onion.
5. Spray a large frying pan with oil and heat over medium-high heat.
6. Add 1/4 cup of mixture to pan and spread slightly with a spatula, repeat to make 3 more fritters.
7. Cook for 2 to 3 minutes each side or until golden and cooked through.
8. Transfer to a plate and cover to keep warm.
9. Repeat with remaining mixture to make 12 fritters, spraying pan with oil between each batch if necessary.
10. Serve with salad and chutney.
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