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1
Into a very large mixing bowl (and I mean the largest one youve got) sift the chickpea and potato flours with the baking powder.
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2
Add the salt, minced garlic, cumin, coriander, fennel, chili powder and mix together with a whisk.
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3
Add the extra virgin olive oil and the cold water and whisk until combined and smooth.
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4
Coarsely grate your zucchini and squeeze out any excess water and add to the batter along with the drained and crushed chickpeas, finely sliced spring onions and thawed frozen peas, fold into the batter gently.
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5
Roughly chop your baby spinach and basil leaves and add to the batter, folding until all the spinach has been covered in batter and everything is well mix together.
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6
Dont worry here if it looks like there is hardly any batter coating the vegetables, it works.
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7
Trust me.
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8
In a deep bottomed non-stick fry pan heat your vegetable oil over a medium high heat until very hot.
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9
Place large spoons of batter (around 2 Tablespoons a pop) into the oil, being careful not to overcrowd the pan (I usually do 4 at a time in a large fry pan).
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10
Cook for 2-3 minutes per side or until a nice golden brown.
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11
Once both sides are browned, remove from pan and place onto a paper towel to drain.
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12
Repeat with the rest of the batter.
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13
(If you have someone else to do the washing up for you, have two or three pans going at once to really speed the cooking process up.)
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14
Serve warm with grilled haloumi cheese and lemon juice.
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15
Makes around 22 fritters.
