Corn, Zucchini and Chickpea Fritters
Recipe: #15179
October 26, 2014
Categories: Side Dishes, Snacks, Beans, Chickpeas/Garbanzo, Brunch, Sunday Dinner, Diabetic, Vegetarian, Zucchini, more
"Low Gi recipe from Super Food Ideas. Times estimated. Suggested you serve with salad leaves and tomato chutney."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (344.7 g)
- Calories 472.7
- Total Fat - 8.1 g
- Saturated Fat - 2.2 g
- Cholesterol - 107.5 mg
- Sodium - 91.2 mg
- Total Carbohydrate - 85.1 g
- Dietary Fiber - 15.9 g
- Sugars - 7.9 g
- Protein - 18.8 g
- Calcium - 116.6 mg
- Iron - 5.1 mg
- Vitamin C - 27.5 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
In a food processor roughly chop chickpeas.
Step 2
Whisk milk and eggs in a jug.
Step 3
Place flour in a bowl and gradually add milk mixture to flour, whisking until smooth.
Step 4
Stir in chickpeas, zucchini, corn, mint and onion.
Step 5
Spray a large frying pan with oil and heat over medium-high heat.
Step 6
Add 1/4 cup of mixture to pan and spread slightly with a spatula, repeat to make 3 more fritters.
Step 7
Cook for 2 to 3 minutes each side or until golden and cooked through.
Step 8
Transfer to a plate and cover to keep warm.
Step 9
Repeat with remaining mixture to make 12 fritters, spraying pan with oil between each batch if necessary.
Step 10
Serve with salad and chutney for a meal or eat on their own as a snack.
Tips
No special items needed.
0 Reviews
You'll Also Love
