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

Serve fritters with zucchini noodles