Step 1

Process chickpeas until roughly chopped.

Step 2

Whisk milk and eggs in a jug. Place flour in a bowl. Gradually add milk mixture to flour, whisking until smooth. Stir in chickpeas, zucchini, corn, mint and onion.

Step 3

Spray a large frying pan with oil. Heat over medium-high heat. Add 1/4 cup mixture to pan. 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. Cover to keep warm. Repeat with remaining mixture to make 12 fritters, spraying pan with oil between batches, if necessary. Serve with salad and chutney.