Tonight I made zucchini and corn fritters for our dinner. I checked out several recipes via Google and this is what I came up with.
Zucchini and Corn Fritters
350g potato (cooked and mashed)
1 and 1/2 zucchini (grated)
1 cup frozen corn kernels
1/3 cup chickpea (besan) flour
1 clove garlic (crushed)
Fresh rosemary and coriander (finely chopped)
1/4 teaspoon cumin
Black pepper and herb salt
Combine all of the ingredients in a bowl. Add spoonfuls to a hot frying pan with a little oil (I used coconut oil). Cook on both sides until browned. Remove to a warmed plate to serve.
The quantity made 8 fritters. We had 3 each for dinner served with beans from the garden and some homemade sweet chilli sauce.
I will post the recipe for the sweet chilli sauce tomorrow.
organised castle 
Since we have been in this Covid situation I have made fritters every two weeks or so. I have never thought to use besan flour. What a good idea. Tomorrow will be corned beef fritters as we have had three meals from the meat and I it so difficult to slice the remaining bit. It is either that or a version of creamed corned beef on toast.
Yvonne could I just use plain flour instead of the besan flour? I’d like to try these. Thanks, Lorraine.
Lorraine, I am sure plain flour would work perfectly well. I think the recipe used besan flour because it was specifically a gluten-free recipe. I like besan flour as it has a nutty, almost earthy taste which works well in savoury recipes and it has a sticky consistency when mixed with damp ingredients such as the zucchini.
Please let me know how it goes with plain flour as I am sure there will be others interested in the result. 🙂
I use sr flour in mine as I am not allowed so many things due to allergies etc. I do think that besan flour is a brilliant choice because it is so very nutritious.