Ricotta and Vegetable Fritters Recipe
1/2 cup milk
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
- 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.
- Stir in the corn, zucchini, capsicum and chives.
- 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.
- Keep repeating until all of the batter is used up. Eat warm or cold.