Serves

Six

Prep Time

30 Mins

Cook Time

20 mins

Difficulty

Easy

  • Ingredients

  • 3 fresh corn cobs, husks and silk removed

  • 1 cup self raising flour

  • 1 cup fresh ricotta

  • 2 eggs

  • 1/2 red capsicum (bell pepper), finely diced

  • 3 spring onions, finely sliced

  • 1 long green chilli, finely chopped

  • 1 cup coriander leaves (cilantro), roughly chopped

  • Juice of 1/2 lime

  • 2 cloves garlic, crushed

  • Salt and fresh ground black pepper, to taste

  • 1/4 cup canola or vegetable oil, for frying

  • 1/4 cup milk or water, if required

Comments

Serve as a main meal on it’s own, as a side, in lunch boxes or take on a picnic. 

Pairs well with …..

Grilled chicken, seafood or poached eggs

  • Avocado Salsa:

  • 1 large ripe avocado, finely diced

  • 1 tomato, finely diced

  • 1/4 red onion, finely chopped

  • 1 tablespoon olive oil

  • 2 tablespoons lime juice

  • Salt and fresh ground black pepper, to taste

  • 1/4 teaspoon cumin

Hints and tips:

Serve with crispy pancetta or bacon and sour cream, or with poached eggs for breakfast or brunch.

Place the corn cobs in salted cold water, cover, bring to the boil and simmer for around 15 – 20 minutes until tender. Set aside to cool a little and then using a sharp knife slice down the edges to remove the corn. This yields around 460g (16 oz) of corn kernels.

In a mixing bowl combine the corn, capsicum, spring onion, chilli, coriander, lime juice and garlic. Mix gently.

In another bowl whisk the eggs and ricotta and season with salt and pepper. Pour into the corn mixture along with the flour and mix to combine. If the mixture is a little dry add some of the milk or water. It should be wet and sloppy but not runny.

Heat the canola oil in a fry pan and drop ¼ cups of the corn fritter batter into the hot oil. Cook for around 3 minutes until golden, turn and repeat.

For the salsa, combine all of the ingredients in a small bowl, mix and serve with the corn fritters, garnished with some extra coriander leaves.