Courgette and Chickpea Fritters

These fritters are popular with children, easy to eat on the go and make a tasty addition to a packed lunch or picnic. They are a great way to use up a summer glut of courgettes.

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Step 1

Heat the oven to 200 degrees C/Gas Mark 6.

Step 2

Tip the flour into a bowl and slowly add the egg and milk, stirring constantly to make a smooth batter.

Step 3

Stir in the cheese and most of the chives.

Step 4

In a dry non-stick frying pan, cook the courgettes over high heat, stirring for 4 minutes until just soft. Tip into a sieve and gently squeeze out the excess water. Stir into the batter.

Step 5

Add the chickpeas and a grind of black pepper to the batter.

Step 6

Using a piece of kitchen paper oil a non-stick frying pan. Drop small ladlefuls of batter into the pan, leaving space between each. Cook for 2-3 minutes on each side until golden. Continue cooking in batches until you have 12-14 fritters.

Step 7

Transfer the fritters to a lined baking sheet and finish in the oven for 8 minutes. Garnish with the remaining snipped chives.