Chickpea & Zucchini Fritters with Cucumber Raita and Apple Salad
Chickpea & Zucchini Fritters with Cucumber Raita and Apple Salad

At a glance
Preparation time 20 mins
Cooking time 10 - 15 mins
Serves 4 (makes 12)

½ cup (75 g) self-raising flour
1/3 cup besan (chickpea) flour
1 tsp ground cumin
¼ tsp ground turmeric
¼ tsp bicarb of soda
1 clove garlic, crushed
1 egg
½ cup Jalna Greek yoghurt
2 zucchini (about 275g), chopped in 1 cm dice
400 g can chickpeas, rinsed, drained, roughly mashed
Vegetable oil, for shallow frying
Lemon wedges, to serve

1 cup Jalna Greek yoghurt
1 Lebanese cucumber, finely chopped
¼ cup mint leaves, finely chopped

Apple Salad
1 pink apple, finely shaved (with skin)
1 zucchini, finely shredded
2 tbs toasted pinenuts
1 tbs currants

  • Combine the flours, cumin, turmeric and bicarb in a large bowl. Make a well in the centre. Add the garlic, egg, Jalna Yoghurt and ¼ cup (60 ml) cold water and whisk until just smooth. 
  • Stir in the zucchini and chickpeas and season with salt and pepper.
  • Heat about 0.5 cm of oil in a large, deep frying pan. Drop ¼ cupfuls of mixture into the pan in batches, leaving room for spreading. Cook 1-2 minutes or until golden, then flip and cook the remaining side. Drain on paper towel and keep warm. Repeat with remaining mixture.
  • Meanwhile to make the raita, combine all the ingredients in a small bowl. Mix well and season with salt and pepper.
  • To make apple salad, combine all ingredients in a large bowl. Squeeze over a little lemon juice and toss to combine.
  • Divide the fritters between serving plates. Top with a dollop of raita and some apple salad on the side.

Note: this recipe can be made using the natural, Low Fat Jalna Yoghurt varieties.

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