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Sweet corn, zucchini & ricotta fritters

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Rate this recipe 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

Details

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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