Sweet corn and coriander fritters with smoked salmon
¼ cup(s), (60ml)
reduced-fat ricotta cheese
white self-raising flour
½ cup(s), (75g)
1 large, coarsely grated
2½ cup(s), kernels, (500g)
4 individual, green, thinly sliced
2 tbs, chopped
4 cup(s), baby, (120g)
6 slice(s), (150g)
2 x 3 second spray(s)
- 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.
- 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).
- Top fritters with rocket and salmon. Serve with a lemon wedge.