Chickpea and Baby Marrow Fritters

Chickpea and Baby Marrow Fritters

Chickpea and Baby Marrow Fritters

Serve these Chickpea and Baby Marrow Fritters on a platter as an appetiser or snack.

  • 25 mins
  • 4
  • Easy

INGREDIENTS

  • 2 x 410g tins chickpeas, rinsed and drained
  • 1 egg, beaten
  • 60ml cake flour + extra
  • 5ml dried chilli flakes
  • 1 garlic clove, crushed
  • 3 baby marrows, grated
  • sunflower oil, for frying
  • thick Greek yoghurt, to serve
  • coriander, to serve
  • lemon wedges, to serve

METHOD

  1. Blitz the chickpeas with the egg, flour, chilli and garlic, pulsing to form a coarse mixture. Add 15-30ml extra flour if necessary.
  2. Add baby marrows to the mixture. Season.
  3. Heat oil on medium-high and fry tablespoons of mixture for 3-4 minutes or until golden. Remove from oil and drain on kitchen towel. Repeat with remaining batter.
  4. Serve with yoghurt, coriander and lemon.

Magazine issue date: March, 2016


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