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Photo of Corn and smoked salmon fritters by WW

Corn and smoked salmon fritters

6
3
3
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
6
Difficulty
Easy
Show your heart some lovin’ with these cafe-style fritters.

Ingredients

skim milk

¼ cup(s), (60ml)

egg(s)

3 medium

low-fat ricotta cheese

⅔ cup(s), (160g)

white self-raising flour

½ cup(s), (75g)

zucchini

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

6 slice(s), (150g)

lemon(s)

1 medium, wedges to serve

rocket

¼ cup(s), to serve

oil spray

2 x 3 second spray(s)

Instructions

  1. Whisk the milk, eggs and ricotta in a bowl, then gradually add the flour. Add the zucchini, corn and shallot and mix well.
  2. 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.

Notes

SERVING SUGGESTION: Add 2 tbs baby capers in Step 2, to serve. VARIATION: Swap ricotta cheese for ⅔ cup (165g) 97% fat-free cottage cheese.

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