1 zucchini, coarsely grated, excess moisture squeezed out
1 corncob, husk and silk removed, kernels cut off
½ brown onion, coarsely grated
45g (1⁄3 cup) frozen peas
2 Tbsp chopped dill
100g Pantalica Smooth Light Ricotta Cheese
60g egg, lightly whisked
Freshly ground black pepper, to season
3 Tbsp wholemeal self-raising flour or gluten-free flour
2 Tbsp finely grated parmesan
3 tsp extra virgin olive oil
2 tsp extra-light sour cream, to serve
Salad leaves, to serve
30g sourdough roll or gluten-free roll, to serve
Dill sprig, to serve (optional)
Put zucchini, corn, onion, peas and dill in a medium bowl. Stir well. Add ricotta, egg, pepper, flour and parmesan. Mix until well combined.
2. Heat half the oil in a large non-stick frying pan over a medium-high heat. Add 3 x ¼ cupfuls of mixture to pan. Press down a little. Reduce heat to medium. Cook for 2-3 minutes or until golden brown underneath. Turn over and cook for a further 1-2 minutes or until cooked through. Transfer to a large plate, cover loosely with foil and set aside to keep warm.
3. Heat remaining oil and cook remaining mixture as above, making 6 fritters in total. Transfer 3 fritters to a serving plate, reserving remaining fritters for another meal (see Cook’s tip). Top fritters with 2 tsp sour cream. Serve with salad leaves, roll and dill sprig, if using.
COOK'S TIP: Store remaining fritters in the fridge for up to 2 days. Or wrap individually in plastic wrap, place in a resealable freezer bag and freeze for up to 3 months.
Nutrition Info PER SERVE 1736kJ, protein 20g, total fat 16g (sat. fat 4.6g), carbs 41g, fibre 10g, sodium 318mg • Carb exchanges 2 2⁄3 • GI estimate medium • Gluten-free option