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 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 tbsp finely grated ginger
  • 1/2 tsp ground allspice
  • 4 wide strips lemon zest
  • 6 cloves whole
  • 1/2 tsp dry chilli flakes
  • 14 oz Mutti® Crushed Tomatoes (Polpa)
  • 3/4 cup sugar
  • 1/2 cup white wine vinegar
  • 14 oz can chickpeas, drained and rinsed
  • 1 small red onion, chopped
  • 2 cloves garlic, crushed
  • 1 medium zucchini coarsely grated
  • 11 oz can corn kernels, drained
  • 1 cup finely chopped coriander leaves
  • 3/4 cup milk
  • 2 eggs
  • 1 1/2 cups self-raising flour
  • 1 tsp salt
  • oil for frying

Tip: Any leftover tomato relish can be stored in the refrigerator for up to 2 weeks.

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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, Mutti® Crushed Tomatoes (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.

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Also made with: Crushed tomatoes

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