Corn and asparagus fritters
Jan 31, 2011 1:00pm- 10 mins preparation
- 10 mins cooking
- Serves 2
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Ingredients
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
Method
Corn and asparagus fritters
- 1Reserve 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.
- 2In a small bowl, whisk egg, flour and milk. Stir in asparagus, corn and onion; season.
- 3Lightly 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.
- 4Cut 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.
Notes
Replace the asparagus with frozen peas or coarsely grated zucchini.