Ricotta corn fritters

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


200g low-fat ricotta cheese

1 egg

1 egg white

125ml (1/2 cup) skim milk

75g (1/2 cup) wholemeal self-raising flour

420g tinned corn kernels, drained

3 spring onions, chopped

2 tbsp snipped chives

olive or canola oil spray

100g low-fat ricotta cheese, extra

spicy tomato chutne, to serve


1. Combine the ricotta, egg, egg white and milk in a bowl and beat until smooth. Stir in the flour, corn kernels, spring onion and chives. Season well with freshly ground black pepper.

2. Spray a non-stick frying pan with the oil. Add heaped tablespoons of the mixture to the pan, four at a time, and flatten to about 1.5cm thick. Cook for 3-4 minutes each side. Drain on paper towels.

3. Serve the fritters in a stack and top with a tablespoon of ricotta cheese and a tablespoon of spicy tomato chutney.