Corn And Ricotta Fritters With Avocado Salsa


250g fresh corn kernels (2 small cobs)

60ml (¼ cup) water

4 x 50g eggs, at room temperature, separated

20g finely grated parmesan

250g Pantalica Light Ricotta Cheese

80g (½ cup) wholemeal self-raising flour

60ml (¼ cup) low-fat milk

1⁄3 cup chopped flat-leaf parsley

½ bunch chives, chopped

Freshly ground black pepper, to season

1 Tbsp olive oil 

Extra flat-leaf parsley, to serve

4 Tbsp extra-light sour cream, to serve

Lime wedges, to serve (optional)


Avocado salsa

½ small avocado, chopped

125g cherry tomatoes, quartered

Freshly squeezed juice of 1 lime

Freshly ground black pepper, to season


Put corn and water in a small microwave bowl. Cover and cook on high/100% for 1½ minutes. Drain and set aside to cool for 10 minutes.

Whisk egg yolks, parmesan and ricotta. Add flour and milk. Whisk until well combined. Stir in parsley, chives, pepper and corn. Set aside. Using electric beaters, whisk eggwhites until soft peaks form. Add to ricotta mixture and fold through until just combined.

To make salsa, combine all ingredients in a small bowl. Set aside.

Heat half the oil in a non-stick frying pan over a medium heat. Add 3 Tbsp of batter and spread out slightly. Repeat 3 times to make 4 fritters. Cook for 2-3 minutes or until bubbles appear. Turn over and cook for a further minute or until fritters are cooked through. Transfer fritters to a plate and cover loosely with foil. Repeat with remaining oil and batter, in 2 more batches, to make 12 fritters in total.

Divide fritters between serving plates. Top with salsa and extra parsley. Serve with sour cream, lime wedges, if using, and juice.


Nutrition Info PER SERVE: 1881kJ, protein 24g, total fat 17.3g (sat. fat 6g), carbs 43g, fibre 13g, sodium 353mg. Carb exchanges 2¾. GI estimate low.


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