Zucchini,corn and Coriander Fritters |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 10 |
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These little fritters are great cooked on the barbecue hotplate or in a pan...a cunning way of also sneaking some veggies into unsuspecting little ones! NB. if you use low fat ricotta, you will need to use a little extra flour to the mixture, as it's a little more liquid than regular ricotta. Ingredients:
400 g corn kernels, drained |
1 bunch fresh coriander, chopped |
1 large zucchini, grated |
150 g ricotta cheese |
4 eggs |
3 tablespoons plain flour |
sea salt & freshly ground black pepper, to taste |
vegetable cooking spray |
sweet chili sauce, to serve |
Directions:
1. Heat the barbecue hotplate/pan to medium.
2. Put the corn,coriander,zucchini,ricotta,eggs and flour into a large bowl,stir to combine,then season well.
3. Spray the hotplate/pan with oil. Add two tbsp of the mixture and cook for two minutes on each side or until just cooked.
4. Cook in batches, then stack then up and drizzle with sweet chilli sauce.
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