Corn, Zucchini And Chickpea Fritters - cooking recipe

Ingredients

400 g chickpeas (drained and rinsed)
1/2 cup reduced-fat milk
2 eggs
3/4 cup self-raising flour
1 zucchini (large grated and squeeze out excess liquid)
310 g corn kernels (drained and rinsed)
2 tablespoons mint leaves (fresh, chopped)
3 green onions (scallions, thinly sliced)
olive oil flavored cooking spray

Preparation

In a food processor roughly chop chickpeas.
Whisk milk and eggs in a jug.
Place flour in a bowl and gradually add milk mixture to flour, whisking until smooth.
Stir in chickpeas, zucchini, corn, mint and onion.
Spray a large frying pan with oil and heat over medium-high heat.
Add 1/4 cup of mixture to pan and spread slightly with a spatula, repeat to make 3 more fritters.
Cook for 2 to 3 minutes each side or until golden and cooked through.
Transfer to a plate and cover to keep warm.
Repeat with remaining mixture to make 12 fritters, spraying pan with oil between each batch if necessary.
Serve with salad and chutney.