½ cup chickpea flour
2 tsp cumin
⅓ cup of whole milk
2 ears of corn, shucked and kernels cut off
2 small zucchini or summer squash, diced
1½ teaspoons kosher salt
Oil, for frying
In a large bowl, whisk together the flour, cumin and milk until there are no longer any clumps. Fold in the corn and squash and the salt.
Pour a thin layer of the oil into a heavy bottomed pan and place over high heat. When the oil is hot, use a spoon to pour silver dollar sized circles of batter making sure to leave plenty of space in between each fritter. Cook fritters until golden brown, about 2 minutes on each side.
Fry fritters in batches, letting them drain on a paper towel. Finish with a sprinkle of salt and serve hot with hot sauce or chunky salsa!