Corn and ricotta fritters

Crispy and golden, these tasty fritters made with sweet, juicy corn and creamy ricotta are beautiful served topped with smoked salmon and avocado for a relaxed weekend breakfast or brunch.

  • 10 mins preparation
  • 20 mins cooking
  • Makes 12 Item
  • Print


Corn and ricotta fritters
  • 3/4 cup plain flour
  • 2 eggs
  • 1/2 cup milk
  • 420 gram can corn kernels, rinsed, drained
  • 1/2 cup fresh ricotta, crumbled
  • 2 green onions, thinly sliced
  • 50 gram rocket leaves
  • 1 avocado, stoned, peeled, sliced
  • 100 gram smoked salmon slices
  • lemon wedges, to serve


Corn and ricotta fritters
  • 1
    Sift flour into a large bowl. Stir in combined eggs and milk to form a thick batter. Stir corn, ricotta and onions through. Season to taste.
  • 2
    Spray a large frying pan with oil. Heat on medium. Spoon heaped tablespoonfuls of corn mixture into pan in 3 batches. Cook 2-3 minutes each side, until golden and cooked through. Transfer to an oven tray lined with baking paper. Keep warm.
  • 3
    Top corn fritters with rocket leaves, avocado and smoked salmon slices. Serve with lemon wedges.


Keep fritters warm in a slow oven, 150°C, until ready to serve.

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