Zucchini, Corn and Mint Fritters

Ingredients

• 1 cup of grated zucchini
• 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 water
• 1 cup fresh mint leaves, washed and pat dried with a tea towel
• ¾ cup spring onions (also known as scallions), finely sliced
• 1 teaspoon salt
• extra salt for dusting
• pepper to taste

Method

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 ¾ cup 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. 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.