250 g ricotta
125 ml (½ cup) milk
400 g tinned corn, drained
½ cup finely diced red capsicum
¼ cup finely diced red onion
2 tablespoons finely chopped chives
¾ cup self-raising flour
1 teaspoon salt
Olive oil, for cooking
Fresh herbs to garnish
2 ripe avocados, cut into 1 cm cubes
½ red onion, very finely chopped
1 tomato, halved crossways, seeded and finely chopped
¼ bunch coriander, rinsed well and finely chopped
2 teaspoons ground cumin
1 tablespoon sweet chili sauce
1 tablespoon lemon juice
To make the avocado smash, place all the ingredients in a bowl and stir to combine. Set aside until needed.
Place the ricotta, eggs and milk in a bowl and whisk until smooth. Stir in the drained corn, capsicum, red onion and chives. Add the flour and salt and gently mix until combined.
Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-low heat. Working in batches, measure out ¼ cups of mixture for 3 minutes on each side or until golden. Once cooked, place on a baking tray lined with paper towel and place in the over at 100°C to keep warm while you cook the remaining fritters.
To serve, divide the fritters between 6 plates. Top with avocado smash and fresh herbs. Serve immediately.
This is an edited recipe extract from Classics with a Twist developed by Jamaica Blue alongside Food & Nutrition Australia.