Sweetcorn and ricotta fritters
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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.
