You have probably gathered by now that I have a bit of a sweet tooth and I tend to lean towards the sugary delights of life. I thought it was time I did something savoury so I chose this great Corn and Ricotta Fritter from the October 2008 edition of Home Beautiful Magazine. The recipe indicates it makes enough to serve 4 people but to be honest I think it could feed 6 for breakfast.
These fritters were really tasty and I loved them as a hearty breakfast alternative. I used gluten free flours and it in no way affected the taste or quality of the fritter – so if you have a gluten intolerance or are trying to reduce the gluten in your diet these fritters are a great breakfast or snack option.
The recipe requires little effort and is easy to throw together from ingredients most people would have in their pantry and fridge. It may sound odd but I even tried one fritter with maple syrup and it was very tasty (I do prefer the butter and salt option suggested in the recipe though).
Corn and Ricotta Fritters from Home Beautiful Magazine
1 cup plain flour (I used gluten free plain flour)
¾ cup self-raising flour (again I used the gluten free alternative)
1¼ cups of full cream milk
310g can of creamed corn
250g crumbled ricotta cheese
Salt and ground white pepper
Butter for frying
- Shave leg ham (optional)
- Sift plain and self-raising flours into a bowl.
- Whisk together the eggs and milk and add to the flour mixture with the creamed corn.
- Stir in ricotta and season with salt and pepper.
- Grease a non-stick frying pan with a little butter and put over a medium heat. Cook ¼ cupfuls of the mixture until the top of the batter begins to bubble. Turn over and cook for 1-2 minutes, until golden. Repeat with remaining batter.
- Stack the fritters and cover to keep warm.
- Serve sprinkled with sea salt and top with shaved leg ham. Add a little butter on top if desired.
Complexity Rating: -Like fishing with dynamite!