1 cup besan flour (also known as chickpea and/or garbanzo flour and is found in most health food and Indian grocer shops)
1 cup (2 cobs) corn kernels, cooked
¾ cup of water
1 cup fresh mint leaves, washed and pat dried with a tea towel
¾ cup spring onion (also known as scallions), finely sliced
1 teaspoon salt
Extra salt for dusting
Pepper to taste
Strain all the excess of water out of the grated zucchini using a nut bag, chux or tea towel. Discard the water that comes out of the zucchini and set the zucchini aside.
Sift the besan flour into a large bowl and whisk the 3/4 cup of water into, it until you have a smooth batter.
Add the remaining ingredients, including your zucchini into the batter and stir well to combine.
Heat a pan with a little bit of oil and cook in batches. Drop a generous tablespoon of the batter into the pan. Cook until browned and turn to brown the other side. I find the trick is to have the heat slightly higher at the start so you get a nice colour and the fritters don’t soak up a load of oil and then once both sides are nicely browned, turn the heat down a little and cook a bit further, so that the insides are cooked through.
Drain on a clean tea towel. Lightly sprinkle a little salt over each fritter, while they are still piping hot.
Serve warm with salad and chutney.
Freeze: I wouldn’t.
Note: I tested a couple out in the oven for a fat free version on 175c for about 15-20 minute and they worked out fine. The texture was obviously a little different but they still had a nice crunch.
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