Olive Magazine
Ricotta Fritters with Sweetcorn

Sweetcorn and ricotta fritters

Published: January 6, 2018 at 9:01 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Check out these super easy sweetcorn fritters with creamy ricotta. This vegetarian recipe can be served as a low calorie brunch or lunch, if you wish

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal344
fat14.6g
saturates5.7g
carbs36g
sugars12g
fibre5.5g
protein14.4g
salt1.8g
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Try these sweetcorn fritters, then check out our leek fritterscauliflower fritters and courgette fritters.

Ingredients

  • 300g cherry tomatoes on the vine
  • olive oil spray
  • 1 tsp smoked paprika
  • a pinch dried chilli flakes
  • 150g ricotta
  • 150ml whole milk
  • 2 eggs
  • 100g plain flour
  • 1 tsp baking powder
  • 1 tsp sea salt
  • 340g tinned sweetcorn, drained
  • 2 spring onions, finely chopped
  • ½ avocado
  • 2 tbsp low-fat natural yogurt

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put the cherry tomatoes on a baking tray, spray 2-3 times with olive oil and scatter over the smoked paprika, chilli flakes and some seasoning. Roast in the oven for 15 minutes.

  • STEP 2

    Put the ricotta, milk and eggs into a bowl, and whisk together. Tip in the plain flour, baking powder and salt, and mix until well combined. Stir through the sweetcorn and spring onions.

  • STEP 3

    Blitz the avocado and yogurt in a food processor until smooth, adding enough water to make a drizzle-able consistency.

  • STEP 4

    Spray a large frying pan 3-4 times with olive oil and spoon in 1 heaped tbsp of the sweetcorn mixture. Cook, in batches, for 3-4 minutes on each side until golden and puffed. Keep warm in a low oven while you fry the rest. The mixture should make 16 fritters.

  • STEP 5

    Serve 3-4 fritters with roasted tomatoes and drizzle with the avocado sauce.

Watch our 20-second video for the easiest way to stone an avocado...

https://www.youtube.com/watch?v=k8UQn8J12UA

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