Step 1: In a food processor, process 1 can (400g) chickpeas until roughly chopped.
Step 2: Whisk ½ cup milk and 2 eggs in a jug. Place ¾ cup of self-raising flour in a bowl. Gradually add milk mixture to flour, whisking until smooth. Stir in chickpeas, 1 grated zucchini, 1 can (310g) corn, 2 tablespoons chopped mint leaves and 3 chopped green onions. Add salt and pepper.
Step 3: Spray a large frying pan with oil. Heat over medium-high heat. Add 1/4 cup mixture to pan to make 1 fritter. Spread slightly with a spatula. Cook for 2 to 3 minutes each side or until golden and cooked through. Repeat with remaining mixture to make 12 fritters, spraying pan with oil between batches, if necessary. Serve with salad and tomato chutney.