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Ricotta and Vegetable Fritters Recipe

Fat Mum Slim /

Ricotta and Vegetable Fritters

I just returned from a trip to New Zealand which totally, unexpectedly blew my mind. I’ve been asking all the people, “WHY DIDN’T YOU TELL ME NZ WAS SO BEAUTIFUL?”

And they’ve been yelling back at me, “WE DID, BUT YOU DIDN’T LISTEN!” Actually my neighbour didn’t yell at me, but kindly reminded me that she DID tell me last week. I am going to write about it all VERY soon, but I’m currently already trying to plan a trip to get back there with the family.

While I’m doing that, you should make these. I make a lot of new recipes at home, and a lot of the time they don’t garner the reaction that I want. So, I’ve kinda lowered my expectations. I make the food, I share it, and I move on with life.

Ricotta and Vegetable Fritters

These though, they took me by surprise. Hubby was all “THESE ARE THE BEST THINGS I’VE EATEN!” and I was like, “Are you lying?” and he wasn’t. So these are officially the best things he’s eaten.

If that’s not enough to convince you to make them, I don’t know what is. You could serve them with a tzatziki, a guacamole, a salsa, or salad. You could have them for brekky, lunch or dinner and you could totally eat them hot or cold. These guys are the most laid-back food ever. Just make them and eat them, and tell me you love them.

Ricotta and Vegetable Fritters

Ricotta and Vegetable Fritters

Ricotta and Vegetable Fritters

Ricotta and Vegetable Fritters

Ricotta and Vegetable Fritters Recipe


1/2 cup milk

2 eggs

125g fresh ricotta

1 cup self-raising flour

2 cups fresh corn kernels

2 small zucchini, grated

1 small red capsicum, diced

2 tablespoons chived, chopped

2 tablespoons olive oil


  1. In a large bowl, whisk together the milk, eggs, and ricotta until combined. Add in the flour slowly, whisking until it forms a smooth batter.
  2. Stir in the corn, zucchini, capsicum and chives.
  3. Heat the oil in a large frying pan. Using a 1/4 measuring cup, scoop quantities of the fritter mixture into the frying pan. Cook for 3-4 minutes each side, until cooked through.
  4. Keep repeating until all of the batter is used up. Eat warm or cold.