Name: Zucchini Chickpea fritters with corn
Total time: 1 h
Yield: 2 people
Ingredients: 1 tablespoon olive oil; 1 red onion, finely chopped; 2 tablespoon finely grated ginger; 1/2 teaspoon ground allspice; 4 wide strips lemon zest; 6 cloves whole; 1/2 teaspoon dry chilli flakes; 400 g Mutti ‘Polpa’ Chopped Tomatoes; 3/4 cup sugar; 1/2 cup white wine vinegar; 400 g can chickpeas, drained and rinsed; 1 small red onion, chopped; 2 cloves garlic, crushed; 1 medium zucchini coarsely grated; 310 g can corn kernels, drained; 1 cup finely chopped coriander leaves; 3/4 cup milk; 2 eggs; 1 1/2 cups self-raising flour; 1 teaspoon salt; oil for frying

Ingredients

2 people

1 tablespoon olive oil
1 red onion, finely chopped
2 tablespoon finely grated ginger
1/2 teaspoon ground allspice
4 wide strips lemon zest
6 cloves whole
1/2 teaspoon dry chilli flakes
400 g Mutti ‘Polpa’ Chopped Tomatoes
3/4 cup sugar
1/2 cup white wine vinegar
400 g can chickpeas, drained and rinsed
1 small red onion, chopped
2 cloves garlic, crushed
1 medium zucchini coarsely grated
310 g can corn kernels, drained
1 cup finely chopped coriander leaves
3/4 cup milk
2 eggs
1 1/2 cups self-raising flour
1 teaspoon salt
oil for frying

Made with

Polpa Finely Chopped Tomatoes

Discover more

Method

1

Prepare tomato relish. Heat oil in a small frying pan. Fry onion over a medium heat, stirring occasionally until soft. Add ginger and allspice and cook, stirring for 1 minute. Add lemon zest, cloves, chilli flakes, polpa, sugar and vinegar. Simmer, stirring occasionally for 20 minutes or until very thick. Set aside.
2

Prepare fritters. Place chickpeas, onion and garlic in a food processor and process until roughly chopped. Place in a large bowl. Add zucchini, corn and coriander. Whisk milk and eggs together in a separate bowl; add to chickpea mix and stir to combine. Gradually stir in the sifted flour and salt.
3

Heat 1 tablespoon oil in a non-stick frying pan over medium-high heat. Using ¼ cup mixture per fritter, cook 4 fritters for 3 minutes each side or until golden brown and cooked through. Repeat to make 18 fritters. Serve zucchini chickpea fritters with tomato relish.

Crispy zucchini and chickpea fritters

These zucchini chickpea fritters combine chickpeas, zucchini, sweet corn and fresh coriander in a golden, satisfying bite. Chickpeas give the fritters substance, while zucchini and corn add texture and freshness. Served with a homemade relish featuring Mutti Polpa Finely Chopped Tomatoes, ginger, lemon zest and warm spices, they offer a delicious balance of savory, sweet and tangy flavors.

A spiced relish that makes the difference

The perfect accompaniment to these chickpea and corn fritters is a thick, aromatic relish. Slowly simmer Mutti Polpa Finely Chopped Tomatoes with onion, ginger, allspice, cloves, chilli, sugar and vinegar until the mixture becomes rich and concentrated. Cook the fritters in batches until crisp and golden on both sides, then serve them warm with the relish for an easy vegetarian fritter recipe that’s ideal for lunch, appetizers or sharing.