Ricotta, Corn and Zucchini Fritters

Ricotta, Corn and Zucchini Fritters

Reading Ricotta, Corn and Zucchini Fritters 1 minute Next Buckwheat Pikelets


1 Zucchini grated

½ White Onion

½ Cup Frozen Corn (or one cob fresh) 

2 eggs

½ Cup Ricotta

½ Cup Flour (I used spelt)

½ Cup Milk

Olive Oil for frying


  1. Combine ingredients in a large bowl but don’t overmix. The batter will be quite thick, feel free to add more flour or milk if needed. 
  2. Heat oil in a large frying pan and add a couple of Tablespoons of batter for each fritter. Aim for about 1cm thickness
  3. Fry over a medium heat for about 3mins (or until browned) and flip. 
  4. Enjoy with a hummus or natural yoghurt dip

Makes about 8-10 fritters

Storage: if you have leftovers, store in an airtight container and use the next day. Great for lunchboxes too. You can also freeze for up to 3mths.

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