Corn and asparagus fritters

  • 10 mins preparation
  • 10 mins cooking
  • Serves 2
  • Print


Corn and asparagus fritters
  • 170 gram asparagus
  • 1 cup (160 grams) frozen corn kernels
  • 1 egg
  • 1/4 cup (35 grams) self-raising flour
  • 1 tablespoon milk
  • 2 green onions, sliced thinly
  • cooking-oil spray
  • 60 gram shaved ham
  • 2 tablespoon cottage cheese


Corn and asparagus fritters
  • 1
    Reserve four spears of asparagus; thinly slice remaining asparagus. Bring a medium saucepan of water to the boil, add sliced asparagus and corn; boil 2 minutes or until heated through. Drain.
  • 2
    In a small bowl, whisk egg, flour and milk. Stir in asparagus, corn and onion; season.
  • 3
    Lightly spray a heated large non-stick frying pan with oil. Pour two cups of the batter into the pan, flatten slightly; cook 2 minutes or until bubbles appear. Turn fritters; cook until lightly browned on the other side. Transfer to serving plates. Repeat with remaining mixture.
  • 4
    Cut reserved asparagus spears diagonally in half. Lightly spray the same pan with oil, add ham and asparagus to heated pan; cook 2 minutes, turning halfway through cooking time, until lightly golden. Layer fritters with ricotta, ham and asparagus.


Replace the asparagus with frozen peas or coarsely grated zucchini.

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