Corn and smoked salmon fritters
Reduced-fat ricotta cheese
⅔ cup(s), smooth (160g)
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, cut into wedges, to serve
¼ cup(s), leaves, to serve
3 x 3 second spray(s)
- 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.
- 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.
- Serve 2 fritters per person, topped with smoked salmon, with lemon wedges and rocket leaves on the side.