Zucchini, Corn and Chickpea Fritters
This fritter recipe is a high-protein twist on a favourite. Instead of flour, the batter is made using blitzed up chickpeas and eggs. I've used the Thermomix to chop the zucchini and spring onions, and to make the batter.
- 3 medium zucchini (~500g) trimmed and cut into 3cm pieces
- 2 spring onions cut into 3cm pieces
- 400 g can chickpeas well drained
- 3 extra large eggs (~58g/egg) 700g in a box of 12
- 425 g can corn kernels well drained
- Salt and pepper to season
- Olive oil for frying
Put zucchini and spring onions in the Thermomix bowl and chop with the measuring cup (MC) on for 3 seconds | Speed 5; remove to a strainer to drain any excess liquid
Rinse and dry out the Thermomix bowl, add chickpeas and eggs and blend into a smooth paste with the MC on for 30 seconds | Speed 8; remove to a mixing bowl
Add corn, zucchini, spring onions, salt and pepper to the mixing bowl and stir to combine the ingredients
Cook the fritters in batches by heating oil in a large frying pan on medium-high heat then turn down to medium-low heat
For 1 fritter, spoon 1/3 cup of the mixture into the pan and level to a 1cm thickness; leave 2cm between each fritter
Cook until almost set on the surface (~5 minutes), flip over and cook until both sides are golden brown
- Turn the heat to low if the fritters are browning too quickly
- The fritters are still quite fragile so handle with care – when flipping the fritters, tilt the frying pan to the side to stop the edges from folding under
Keyword Corn, Thermomix, Zucchini