Archive of ‘fritters’ category

Corn Fritters with Tomato Salsa

In our current issue, we asked Anne from Anne’s Kitchen to share some of her favourite spring recipes from her current book with us and she had our mouth watering with these yummy corn fritters!
“I like preparing mine with ricotta, which makes them really light and fluffy. This is also great as a light lunch, in which case I’d serve a few rashers of crispy bacon on the side,” says Anne. 
Makes 8 fritters for 4 people 
• Prep 20mins • Cooking 10mins • Easy
For the salsa:
400g cherry tomatoes
a squeeze of lemon juice

2 tbsp olive oil
a handful basil, chopped

salt and pepper
For the fritters:
3 eggs

250g ricotta

100g flour

30g melted butter
2 spring onions, chopped

1 small can sweetcorn (140g drained)
1⁄4 tsp chili flakes
1 tsp salt

a handful basil, chopped

sunflower oil for frying

Method
- Start by making the salsa: wash the cherry tomatoes, cut into quarters, add the lemon juice, olive oil, basil and season with salt and pepper.
- For the batter: Separate the egg yolks from the whites.
 Beat the egg whites until stiff. Put the egg yolks into a big bowl, add the ricotta, flour, butter and mix.
- Trim the spring onions and cut into fine slices. Add the spring onions, sweetcorn, chili, salt and basil to the ricotta batter and mix. Then fold in the egg whites with a spoon.
- Heat a tablespoon of oil in a large frying pan. Once it’s hot, make four fritters by dropping four times two tablespoons of the batter into the pan, frying them for 2-3 minutes on each side. Repeat with the remaining batter.
- Serve the fritters with the tomato salsa.
Want to know what other spring recipes made the cut? Find out in our current issue