ABC Everyday ( Share Print text only Cancel If you scratch beneath the surface of most of the world's cuisines, you'll very likely chance upon a fritter. Be they latkes, bhaji, rösti, potato cake, they're all just about the same thing. Make a batter, add shredded veg, fry into golden nuggets, mildly burn your tongue because you can't wait a second more to try them… That old chestnut. These ones fit best somewhere between a fritter and a bhaji, because they contain summer's most ubiquitous gourd, zucchini, and savoury's most ubiquitous bulb, onion! Not only is chickpea flour (aka besan) free from gluten, it also behaves like egg when enough liquid is added – which is what makes the water you drain out of your chickpea tin a common plant-based egg replacement, aka aquafaba.