Corn and ricotta fritters

Womans~Day
Cooking time
Less than 30 minutes
Serves
10 or more
Type
Easy
Family
3 stars - based on 5 reviews
Corn and ricotta fritters

Ingredients

  • ¾ cup plain flour
  • 2 eggs
  • 1/3 cup milk
  • 420g can corn kernels, rinsed, drained
  • ½ cup fresh ricotta, crumbled
  • 2 green onions, thinly sliced
  • 50g rocket leaves
  • 1 avocado, stoned, peeled, sliced
  • 100g smoked salmon slices
  • lemon wedges, to serve

Preparation method

Makes 12

  1. Sift flour into a large bowl. Stir in combined eggs and milk to form a thick batter. Stir corn, ricotta and onions through. Season to taste.

  2. Spray a large frying pan with oil and heat on medium. Spoon heaped tablespoonfuls of corn mixture into pan in 3 batches. Cook 2-3 minutes each side, until golden and cooked through. Transfer to a baking paper-lined oven tray and keep warm (see tip).

  3. Top corn fritters with rocket leaves, avocado and smoked salmon slices. Serve with lemon wedges.


TOP TIP
  • Keep fritters warm in a slow oven, 150°C , until ready to serve.
  • If preferred, serve with crispy prosciutto and roast cherry tomatoes.


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