Chickpea fritters with corn and zucchini

Chickpea fritters with corn and zucchini

Made with Crushed Tomatoes

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.

cooking sketch (COOK TIME: 60+ min)

cooking sketch Medium


  • 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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Chickpea fritters with corn and zucchini: 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 chickpea fritters with tomato relish.
  4. Tip: Any leftover tomato relish can be stored in the refrigerator for up to 2 weeks.

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Also made with: Crushed Tomatoes

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