Make these easy ricotta corn fritters and serve with healthy zucchini noodles. This balanced recipe is a great lunch or dinner idea using creamy ricotta.
Ingredients
400g Perfect Italiano Smooth & Creamy Ricotta
40g Perfect Italiano Traditional Parmesan Grated
1 leek, sliced
1 can sweet corn kernels
80g flour
4 eggs
1 tbsp. olive oil
2 large zucchinis, finely sliced or noodled
1 red chili, finely sliced
1 lemon, juiced
Method
In a bowl combine the Ricotta and Parmesan, leeks, corn kernels, flour, eggs and a pinch of salt and pepper. Shape batter into fritters
Heat a non-stick pan, add olive oil and cook each fritter until golden brown and cooked through
Whilst fritters are cooking put the zucchini though the spiralise machine (alternatively finely slice) then toss with chili, lemon juice, olive oil and salt pepper
