Sweet corn, zucchini & ricotta fritters

Photo by Johanna V.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 125

    ml (1/2 cup) milk

  • 2

    eggs

  • 125

    g (1/2 cup) fresh ricotta

  • 150

    g (1 cup) self-raising flour

  • 2

    cups fresh corn kernels (see note)

  • 2

    (about 250g) zucchini, trimmed, coarsely grated

  • 1

    small red capsicum, halved, deseeded, finely chopped

  • 2

    tbs chopped fresh chives

  • 2

    tbs olive oil

  • Tomato salsa, to serve

  • Baby cos lettuce leaves, to serve

Directions

1. Use a balloon whisk to whisk together the milk, eggs and ricotta in a bowl. Gradually add the flour, whisking constantly, until a smooth batter forms. Stir in the corn, zucchini, capsicum, and chives. 2. Heat half the oil in a large non-stick frying pan. Spoon three 1/4-cup quantities of the corn mixture into the pan. Cook for 3 minutes each side or until golden and cooked through. Transfer to a plate. Repeat, in 5 more batches, with the remaining oil and corn mixture, reheating the pan between batches. 3. Serve the fritters warm or cold with a dollop of tomato salsa and baby cos leaves.

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