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Photo of Corn and smoked salmon fritters by WW

Corn and smoked salmon fritters

4 - 6
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
These tasty corn fritters include skim milk and ricotta for a lovely light texture. Served topped with smoked salmon and a squeeze of lemon to rival any café version.



3 medium

Reduced-fat ricotta cheese

cup(s), smooth (160g)

Skim milk

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)

Green shallot(s)

4 individual, thinly sliced

Smoked salmon

150 g


1 medium, cut into wedges, to serve


¼ cup(s), leaves, to serve

Oil spray

3 x 3 second spray(s)


  1. Whisk eggs, ricotta and milk in a large bowl until combined, then whisk in flour. Stir in zucchini, corn and shallots. Season with salt and pepper.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add ⅓ cup of the mixture to pan to make 1 fritter. Repeat to make another 2 fritters. Cook fritters for about 3 minutes on each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining mixture, lightly spraying pan with oil in between each batch, to make 12 fritters in total.
  3. Serve 2 fritters per person, topped with smoked salmon, with lemon wedges and rocket leaves on the side.


TIP: Canned corn can be replaced with 400 g frozen corn kernels (thawed).