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Sweetcorn and Ricotta Fritters |
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| Serves 4 |
Prep 15 mins |
Cooking 30 mins |
Easy |
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My rating |
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Ingredients |
300g cherry tomatoes on the vine
olive oil
150g ricotta
1 tsp paprika
150ml whole milk
2 eggs
100g plain flour
1 tsp baking powder
1 tsp sea salt
340g frozen sweetcorn, cooked & drained
2 spring onions, finely chopped
1/2 avocado
2 tbsp low-fat natural yoghurt
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Heat the oven to 200C/ Fan
180/ Gas 4. Make sure you have cooked and drained
the sweetcorn beforehand. Put the cherry tomatoes on a
baking tray, drizzle with olive oil and scatter over the
paprika and some seasoning. Roast in the oven for 15 mins.
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Put the ricotta, milk and eggs
into a bowl and whisk together. Tip in the plain flour,
baking powder and salt, and mix well until combined. Stir
through the sweetcorn and spring onions.
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Blitz the avocado and yoghurt
in a food processor until smooth, adding enough water to
make a drizzle-able consistency.
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Put some oil in a large frying
pan and spoon 1 heaped tbsp of the sweetcorn mixture.
Cook, in batches, for 3 - 4 mins each side until
golden and puffed. Keep warm in a low oven while you fry
the rest. The mixture should make 16 fritters.
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Serve 3 - 4 fritters with
roasted tomatoes and drizzle with the avocado sauce.
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DAILY
DINNERS 
