Corn, Zucchini and Chickpea Fritters
Created by ImPat on October 26, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #15179
Ingredients
- 1 can (400 gram) garbanzo beans (chickpeas, canned, drained and rinsed)
- 1/2 cup reduced-fat milk
- 2 large eggs
- 3/4 cup self-rising flour
- 1 large zucchini (grated and squeeze out excess liquid)
- 310 grams corn kernels (drained and rinsed)
- 2 tablespoons mint leaves (fresh, chopped)
- 3 green onions (scallions, thinly sliced)
- Olive oil flavored cooking spray
How to Make
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Step 1: In a food processor roughly chop chickpeas.
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Step 2: Whisk milk and eggs in a jug.
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Step 3: Place flour in a bowl and gradually add milk mixture to flour, whisking until smooth.
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Step 4: Stir in chickpeas, zucchini, corn, mint and onion.
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Step 5: Spray a large frying pan with oil and heat over medium-high heat.
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Step 6: Add 1/4 cup of mixture to pan and spread slightly with a spatula, repeat to make 3 more fritters.
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Step 7: Cook for 2 to 3 minutes each side or until golden and cooked through.
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Step 8: Transfer to a plate and cover to keep warm.
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Step 9: Repeat with remaining mixture to make 12 fritters, spraying pan with oil between each batch if necessary.
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Step 10: Serve with salad and chutney for a meal or eat on their own as a snack.
Nutritional Facts
- 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