We had these for fathers day breakfast and they were delicious. I gave Harry the ricotta salmon and he was sceptical, he didn't eat much but he loved the fritters. I highly recommend the ricotta and salmon for the adults, and the kids can try it, you never know?
Ingredients
Makes 16 small fritters, or 8 large
1 cup wholemeal flour (or plain white flour)
1/4 tsp baking powder
1/2 tsp salt
1 tsp ground coriander
1/2 tsp ground cumin
1 egg
1 tsp lemon juice
1/2 cup water
1 large tin salt reduced corn kernels - or chop off the same amount of fresh (around 2 cups)
1/2 zucchini, grated
1/4 cup fresh herbs - I used parsley, coriander, chives, green onions
2 - 3 tbsp Avocado or canola oil to fry
Ricotta salmon
1/2 cup ricotta
50g smoked salmon, chopped
2 tbsp chopped dill
1 tbsp lemon juice
Salt and pepper (optional)
Method
1/ In a large bowl, sift the flour, baking powder, salt, and ground herbs. Add the egg, lemon juice and water - stir to combine. Stir through the corn, zucchini and fresh herbs.
2/ Heat the oil (use an oil with high smoking point) in a fry pan over medium-high heat. Dollop 2 tablespoons per fritter (if making large), or 1 tablespoon for kids. Flatten with the spatula. Cook for around 2 - 3 minutes each side. Remove from the pan and leave to drain on a paper towel. Continue with the rest of the batter.
3/ Combine the ricotta salmon ingredients in a bowl, sir to combine. Place on top of the fritters or serve separately.
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Ingredients
Makes 16 small fritters, or 8 large
1 cup wholemeal flour (or plain white flour)
1/4 tsp baking powder
1/2 tsp salt
1 tsp ground coriander
1/2 tsp ground cumin
1 egg
1 tsp lemon juice
1/2 cup water
1 large tin salt reduced corn kernels - or chop off the same amount of fresh (around 2 cups)
1/2 zucchini, grated
1/4 cup fresh herbs - I used parsley, coriander, chives, green onions
2 - 3 tbsp Avocado or canola oil to fry
Ricotta salmon
1/2 cup ricotta
50g smoked salmon, chopped
2 tbsp chopped dill
1 tbsp lemon juice
Salt and pepper (optional)
Method
1/ In a large bowl, sift the flour, baking powder, salt, and ground herbs. Add the egg, lemon juice and water - stir to combine. Stir through the corn, zucchini and fresh herbs.
2/ Heat the oil (use an oil with high smoking point) in a fry pan over medium-high heat. Dollop 2 tablespoons per fritter (if making large), or 1 tablespoon for kids. Flatten with the spatula. Cook for around 2 - 3 minutes each side. Remove from the pan and leave to drain on a paper towel. Continue with the rest of the batter.
3/ Combine the ricotta salmon ingredients in a bowl, sir to combine. Place on top of the fritters or serve separately.
Please come and join us on Facebook for other foodie bits and pieces.
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