4.4/5
(7 Votes)
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
Preparation
Step 1
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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