- Heat 1 tbsp vegetable oil in large frying pan over medium heat. Add 1 chopped onion, 2 crushed garlic cloves, 2 tsp grated ginger, 1 tbsp coriander, 1 chopped red chilli, and cook for 4 minutes or until golden.
- Stir in 400g chopped tomatoes and 2 tsp fish sauce. Cook for 5 minutes or until slightly thickened. Set aside to cool.
- Using your hands, squeeze excess water our from 2 grated zucchinis, then place in a large bowl with 300g ricotta, 400g chickpeas rinsed and drained, 100g YesYouCan Besan Flour, 1 tsp paprika, 3 lightly beaten eggs, 60 mL milk, and 2 tsp salt. Mix well.
- Heat 250 mL vegetable oil in large, deep frying pan over medium heat. Work in 3 batches, drop 1/4 cup zucchini mix into pan and cook for 3 minutes on each side or until golden.
- Remove and drain on paper towel, then serve fritters with the spicy tomato chutney made earlier on the side.
