Corn and smoked salmon fritters
4
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
These tasty corn fritters include skim milk and ricotta for a lovely light texture. Served topped with smoked salmon and a squeeze of lemon to rival any café version.
Ingredients
Egg(s)
3 medium
Reduced-fat ricotta cheese
⅔ cup(s), smooth (160g)
Skim milk
¼ cup(s), (60ml)
White self-raising flour
½ cup(s), (75g)
Zucchini
1 medium, grated, squeezed to remove liquid
Canned corn kernels in brine, rinsed, drained
2½ cup(s), (400g)
Green shallot(s)
4 individual, thinly sliced
Smoked salmon
150 g
Lemon(s)
1 medium, cut into wedges, to serve
Rocket, fresh
¼ cup(s), leaves, to serve
Oil spray
3 x 3 second spray(s)
Instructions
1
Whisk eggs, ricotta and milk in a large bowl until combined, then whisk in flour. Stir in zucchini, corn and shallots. Season with salt and pepper.
2
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add ⅓ cup of the mixture to pan to make 1 fritter. Repeat to make another 2 fritters. Cook fritters for about 3 minutes on each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining mixture, lightly spraying pan with oil in between each batch, to make 12 fritters in total.
3
Serve 2 fritters per person, topped with smoked salmon, with lemon wedges and rocket leaves on the side.
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