Ricotta Fritters with Sweetcorn | olivemagazine

Ricotta Fritters with Sweetcorn

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.