Zucchini Chickpea fritters with corn
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
Medium
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
(200 g)
-
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
Tip: Any leftover tomato relish can be stored in the refrigerator for up to 2 weeks.
We also recommend these vegetable fritters!
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Tip: Any leftover tomato relish can be stored in the refrigerator for up to 2 weeks.
We also recommend these vegetable fritters!
Zucchini Chickpea fritters with corn: Method
- 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.
- 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.
- 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.
