These tasty zucchini fritters are great to take to work for lunch. Make them a day ahead, wrap in baking paper then reheat in a sandwich press. Serve with tomato chutney or yoghurt for dipping.
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Ingredients
Method
Blend or process chickpeas until chopped coarsely.
Sift flour into a medium bowl, add any husks from wheat to bowl. Make a well in the centre of flour, stir in combined milk and eggs until smooth. Stir in chickpeas, green onion, zucchini, corn, cheddar and mint, season.
Drop ¼ cup batter for each fritter, in batches, into a heated oiled large frying pan (allow room for mixture to spread). Cook fritters, over medium heat, for 5 minutes or until fritters are browned lightly both sides and cooked through.
Zucchini fritters serving suggestion
Serve the zucchini fritters with tomato chutney or yoghurt. To make them into a substantial lunch or dinner, serve with a salad.
Test Kitchen tip
These fritters are great to take to work for lunch. Make them a day ahead, wrap in baking paper then reheat in a sandwich press.
Zucchini fritter flavour variations
For more twists on the zucchini fritter, try our recipe for salmon and zucchini fritters, or pumpkin and zucchini fritters.
We also have a list of fabulous fritter recipes that includes plenty of other options, like pumpkin fritters, potato fritters, corn fritters, and more.
