Ricotta Fritters with Sweetcorn

Sweetcorn and ricotta fritters

  • serves 4
  • Easy

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



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


  • 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...

Try one of our other low calorie brunch recipes here...

Spring Greens Shakshuka Recipe

Nutritional Information

  • Kcals 344
  • Fat 14.6g
  • Saturates 5.7g
  • Carbs 36g
  • Sugars 12g
  • Fibre 5.5g
  • Protein 14.4g
  • Salt 1.8g