Sweet corn and coriander fritters with smoked salmon
3
Points®
Total time: 45 min • Prep: 25 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Give your tastebuds a treat with this fantastic fusion of flavours – ideal for a lazy Sunday breakfast, sitting in the sun
Ingredients
Skim milk
¼ cup(s), (60ml)
Egg(s)
3 medium
Reduced-fat ricotta cheese
⅔ cup(s)
White self-raising flour
½ cup(s), (75g)
Zucchini
1 large, coarsely grated
Corn
2½ cup(s), kernels, (500g)
Green shallot(s)
4 individual, green, thinly sliced
Fresh coriander
2 tbs, chopped
Rocket
4 cup(s), baby, (120g)
Smoked salmon
6 slice(s), (150g)
Oil spray
2 x 3 second spray(s)
Instructions
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.
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