Corn and smoked salmon fritters
Reduced-fat ricotta cheese
Low-fat ricotta cheese
⅔ cup(s), (160g), smooth variety
¼ cup(s), (60ml)
White self-raising flour
½ cup(s), (75g)
1 medium, grated, squeezed to remove liquid
Canned corn kernels in brine, rinsed, drained
2½ cup(s), (400g)
4 individual, thinly sliced
1 medium, wedges to serve
¼ cup(s), to serve
2 x 3 second spray(s)
- Whisk the milk, eggs and ricotta in a bowl, then gradually add the flour. Add the zucchini, corn and shallot and mix well.
- Divide mixture into 6 portions. Lightly spray a large frying pan with oil and heat over medium heat. Drop 3 portions into pan to make 3 fritters. Cook for 1 minute, or until golden, turn, cook for 1 minute, or until golden and cooked. Transfer to a plate and cover to keep warm. Repeat to make 3 more fritters. Serve each fritter with 1 slice of smoked salmon, a lemon wedge and rocket leaves.