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Photo of Sweet corn and coriander fritters with smoked salmon by WW

Sweet corn and coriander fritters with smoked salmon

3 - 6
PersonalPoints™ per serving
Total Time
45 min
25 min
20 min
Give your tastebuds a treat with this fantastic fusion of flavours – ideal for a lazy Sunday breakfast, sitting in the sun


Skim milk

¼ cup(s), (60ml)


3 medium

Reduced-fat ricotta cheese


White self-raising flour

½ cup(s), (75g)


1 large, coarsely grated


2½ cup(s), kernels, (500g)

Green shallot(s)

4 individual, green, thinly sliced

Fresh coriander

2 tbs, chopped


4 cup(s), baby, (120g)

Smoked salmon

6 slice(s), (150g)

Oil spray

2 x 3 second spray(s)


  1. Whisk milk, eggs and ricotta in a large bowl. Gradually whisk in flour until batter is smooth. Squeeze excess moisture from zucchini. Add to batter with corn, shallots and coriander and mix well to combine.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon ¼ cup (60ml) batter into pan. Cook for 2–3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining batter to make 12 fritters (cook 2–3 at once to save time).
  3. Top fritters with rocket and salmon. Serve with a lemon wedge.


TIPS: You will need approximately 3 large corn cobs for 2½ cups fresh corn kernels. Alternatively, use canned or thawed frozen corn kernels.To remove corn kernels, trim one end of the cob so it sits flat on your chopping board. Then use a large sharp knife to cut down the length of the cob, close to the core.