1 Zucchini grated
½ White Onion
½ Cup Frozen Corn (or one cob fresh)
½ Cup Ricotta
½ Cup Flour (I used spelt)
½ Cup Milk
Olive Oil for frying
- 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.
- Heat oil in a large frying pan and add a couple of Tablespoons of batter for each fritter. Aim for about 1cm thickness
- Fry over a medium heat for about 3mins (or until browned) and flip.
- 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.