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Monday, 14 April 2014 14:47

Ricotta and Corn Fritters

These simple ricotta cakes make an easy snack, or paired with a leafy salad they make a quick tasty dinner. They are best served with a spicy chutney or relish, we love River Flats Estate bush tomato chutney.



300g fresh ricotta (see home-made ricotta recipe)

200g tinned corn kernals, drained

2 eggs

1 tbs flour

2 shallots, finely chopped

1/2 tsp lemon zest

Salt and pepper to taste



Mix ricotta, corn, flour, eggs, shallots and lemon zest in a large mixing bowl and season well.

Heat some oil in a flat pan over high heat.

Spoon a heaped tablespoon of the ricotta mix into the pan and fry for 2-3 minutes each side until golden.

Season with salt and pepper and serve with chutney.


Buy River Flats tomato chutney here >