A fritter for making use of that high-summer bounty, homegrown or not, and a good strategy for getting more, colourful vegetables on the plate generally – veg fritters go so well with chopped salsas (such as the lightly-pickled cucumber one, below) and leafy/tomato/lentil/wholegrain/potato salads. Swap in any plain flour for the chickpea flour, as needed, but I do like the chickpea flour option for flavour, higher protein and gluten-free credentials (useful, when cooking for others who might require that option).

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