Prep: 15 mins | Cook: 20 mins | Total: 35 mins | Quantity: 8-10 fritters
Ingredients
1-2 tablespoons oil
1 large white or brown onion – peeled and finely diced
3-4 cloves garlic – peeled and crushed
100g chickpea flour (also known as gram flour)
1 teaspoon baking powder
1 level teaspoon bouillon
1 teaspoon dried sage
1/2 teaspoon dried oregano
1 teaspoon smoked paprika
170ml cold water
good pinch each salt and pepper
400g can chickpeas – drained
40g sweetcorn – defrosted if frozen
40g petit pois peas – defrosted if frozen
Instructions
Start by frying the diced onion in a drizzle of oil for 3-4 minutes until just softened. Add the garlic and cook for a further 2 minutes. Set aside
In a large bowl whisk together the chickpea flour, baking powder, bouillon, dried herbs, smoked paprika, salt and pepper then whisk in the water
Stir in the drained chickpeas, sweetcorn and petit pois peas followed by the cooked onion and garlic. Mix well.
In the same frying pan (no need to clean it if you've thoroughly scraped out all the onion!) heat another small drizzle of oil then add a large spoonful of the fritter mixture, spreading it out slightly into a rough circle
Repeat with another couple of spoonfuls, leaving enough room in the pan to flip the fritters
Cook over a medium-high heat for a good 5 minutes before flipping over. If they're cooked enough they'll be easy to lift and flip, if not cook until they are
Cook for couple more minutes on the other side before lifting out onto a plate. Keep warm in a low oven
Repeat with the remaining batter until it's all used up
Notes
See blog post for lots of substitute ideas!
Recipe by The Cook & Him at https://thecookandhim.com/recipes/sweetcorn-fritters/