This recipe is super simple, full of healthy fresh veggies and protein from the chickpea flour. Use these fritters as veggie burgers, make them mini for a lovely appetizers or chuck them on top of a salad for a healthy lunch option.
Use two cups of grated zucchini, pumpkin or corn kernels or a combination of these to make your fritters.
2 cups of shredded zucchini or pumpkin or corn kernels
1 medium onion diced
1/4 cup of chopped coriander
1.5 cups of besan
1/2 tsp salt
1/2 tsp baking powder
Pepper to taste
2 tbsp water
2-3 tbsp of olive oil
Place chopped and shredded veggies in a bowl, salt and stir to mix.
Mix in the rest of the ingredients and leave to rest for 20 minutes. The wetness of the mixture will depend on the water content of the veggies. You may need to add a little extra water, or extra besan to the mix to make a thick batter after 20 minutes. Allow to rest for 5-10 minutes more after altering the batter.
Heat oil in pan over medium heat until the oil is hot, pour roughly 1 tbsp of hot oil from the pan into your batter mix and mix in with a fork. This is a trick to make the batter crispy.
Fry the batter in batches for a few minutes each side ensuring to cook evenly. Place cooked fritters on a tray and place in a warm oven as you cook the rest of the batch.
Chili Lime Mayonnaise
3 tbsp of your favourite vegan mayonnaise
Juice of 1/2 a lime
A few splashes of your favourite hot sauce
1/4 tsp smoked paprika
Pinch of salt
Combine all ingredients in a bowl and refrigerate until needed. Taste and adjust the chili sauce to your preference for heat.
Serve your fritters with chilli & lime mayo, fresh salad and bread.