Chickpea fritters with corn and zucchini

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

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