Ricotta and sweetcorn fritters

For a nice brunch alternative, why not try courgette, pea, ham and mint fritters?

By The GH Kitchen TeamPublished: 11 January 2013

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Yields:

Prep Time:

25 mins

Cook Time:

25 mins

Total Time:

50 mins

Cal/Serv:

337

Ingredients

150 g
(5oz) ricotta cheese
150 g
(5oz) self-raising flour
250 ml
(8fl oz) skimmed milk
3
medium eggs
Finely grated zest of 1 lemon
200 g
(7oz) sweetcorn
2
medium courgettes, coarsely grated
2 Tbsp.
freshly chopped chives
1 tsp.
vegetable oil
To serve: tomato salsa and salad, if you like

Directions

1. Step 1
  Put the ricotta, flour, milk, eggs, lemon zest and plenty of seasoning into a food processor and whiz until combined (alternatively, whisk the wet ingredients into the flour).
2. Step 2
  Empty the batter into a large bowl and stir through the sweetcorn, grated courgettes and chives.
3. Step 3
  Heat the oil in a large non-stick frying pan over low-medium heat and add serving spoonfuls of batter (space them apart and cook the fritters in batches). Cook for 3-4min or until the undersides of the fritters are golden, then flip and cook for a further 3min. Repeat with remaining batter (keeping any fritters warm in a low-temperature oven or under foil). You should end up with 12 fritters.
4. Step 4
  Serve the fritters with tomato salsa and a crisp green salad.
  
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Per Serving:

Calories: 337
Total carbs: 46 g
Sugars: 10 g
Total fat: 11 g
Saturated fat: 4 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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