Sweetcorn & Ricotta Fritters

Sweetcorn & Ricotta Fritters

When you work from home as a Freelance Recipe Developer with no proper childcare ‘The Office’ mostly looks like this:

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Yes i know, this photo looks like one of those 'Spot the Hazards' exercises you do on a Kitchen Safety/Food Hygiene Assessment…..

Your colleagues look like this:

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…and they're just SO helpful…!

And you regularly get interrupted to break up fights/change a nappy/wipe a snotty nose/rescue someone from a precarious situation.

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But at least you have plenty of willing taste-testers to try out new recipes on!

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Much to my relief, Teddy (who always gets the final word on these matters) gave today’s recipe the thumbs up (not that he actually has thumbs…..)

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This week’s challenge was to create a Vegetable Fritter recipe without egg. All my usual fritter recipes rely on egg to provide light, fluffiness, but after a couple of attempts I’m pretty pleased with how these have turned out (and, like I say, Teddy is a fan, so it’s all good!)

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If you’re feeding little people, fritters are an awesome way of getting veg into them (disguised as an easy to hold pancake!). And if someone in your family doesn’t eat egg, then these are just what you need! In fact, even if you do eat egg these are still pretty tasty – give them a go!

I’ve made these with sweetcorn, but you could switch it up and use peas, finely chopped pepper, mushrooms or even grated carrot or courgette instead…..or a mixture!

(Incidentally, in case you were wondering, I'm not generally a 'dress my kids the same' kind of mum…..But this summer, with 3 unpredictable and fast moving toddlers, I've realised that having them all in the same t-shirt when we go out makes them easier to spot in busy public places! And we were out at a museum this morning - hence the match matchy-ness!)

Sweetcorn, Spring Onion and Ricotta Fritters Recipe

Makes: 8 fritters (or approx 20 mini ones - great picnic/party food!)

Takes: 20 minutes in total

Storage: Best eaten fresh, but you can make them in advance, and keep in the fridge for up to 3 days. I’d recommend reheating in a hot oven before serving. They also freeze really well, so you could make a double batch and freeze them so you've got some ready to reheat for quick dinners!

Ingredients:

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100grams fresh ricotta cheese

100 grams self raising flour

50 grams cooked sweetcorn kernels (I used tinned sweetcorn)

50 grams cheese eg mature cheddar, grated

3 spring onions, finely chopped (slice and reserve the dark green leaves as a garnish)

zest of 1 lemon (cut up the lemon into wedges to squeeze over if you like)

140 ml milk

salt and pepper to taste (if making these for kids, leave out the salt, and then if you want to, sprinkle some salt flakes over the adult portions!)

2 tablespoons oil for frying

Method:

  • The method couldn’t be easier – simply mix all the ingredients except the milk together in a mixing bowl.
  • Then add the milk gradually, stirring all the time until you have a thick batter, with no streaks of flour visible. Don’t mix past that point, over-mixing doesn’t do the batter any favours!
  • In a frying pan, heat a tablespoon of oil and when it is hot, turn the heat to medium-low and add heaped tablespoonfuls of the batter (this amount should make 8 fritters). You should be able to fit 3 or 4 in a medium sized frying pan. The fritters need 2-3 minutes on each side to cook through, so the heat shouldn’t be so high that they burn. Flip them over to cook the other side.
  • Serve with a wedge of lemon, and the sliced dark green leaves of the spring onion scattered over the top as a garnish.
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Serving Suggestions: We treat fritters as the ‘veg and carbs’ part of a main meal for kids, and serve them with sausages, scrambled egg, grilled chicken or fish. But this recipe is ‘complete’ enough to be a meal in itself.

Fritters also make great canapés/party food if you cook them as 18-20 mini teaspoon-sized ones.