- 2 zucchinis, coarsely grated
- 300 g fresh ricotta
- 400 g can chickpeas, rinsed, drained
- 100 g handvo flour (see Note) or besan (chickpea) flour (see Note)
- 1 tsp paprika
- 3 eggs, lightly beaten
- 60 ml (¼ cup) milk
- 250 ml (1 cup) vegetable oil
- store-bought raita and coriander chutney, and lemon wedges, to serve
Spicy tomato chutney
- 1 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp finely grated ginger
- 1 tbsp finely chopped coriander root and stem
- 1 long red chilli, finely chopped
- 400 g can chopped tomatoes
- 2 tsp fish sauce
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the spicy tomato chutney, heat oil in a large frying pan over medium heat. Add onion, garlic, ginger, coriander and chilli, and cook for 4 minutes or until golden. Stir in tomatoes and fish sauce. Cook for 5 minutes or until slightly thickened. Set aside to cool.
Using your hands, squeeze out excess water from zucchini, then place in a large bowl with ricotta, chickpeas, flour, paprika, lightly beaten eggs, milk and and 2 tsp salt. Mix well to combine.
Heat oil in large, deep frying pan over medium heat. Working in 3 batches, drop ¼ cup zucchini mixture into pan. Cook for 3 minutes each side or until golden and cooked through. Remove and drain on paper towel.
Serve fritters topped with spicy tomato chutney and raita, and with coriander chutney and lemon wedges on the side.
• Handvo four, a mixture of lentils and rice flour, is available from Indian food shops.
• Besan (chickpea) flour is available from selected supermarkets and health food shops.
Recipe inspired by ingredients found at Indian Foods 14 Jingili Terrace, Jingili, NT, (08) 8948 5444.
Photography by Alan Benson.