I went to my absolute favourite breakfast cafe of all time a little over a week ago, Jam Pantry in Greenslopes, Brisbane and my friend ordered the corn fritters. As soon as I tried some of her meal I had the worst case of food envy! The fritters were deliciously light clouds filled with ricotta, oregano, many other amazing ingredients and were gluten-free. Whilst my fritters taste nothing like my friend's did at the Jam Pantry, they were tasty enough for me to make three times in one week and eat for breakfast and dinner! Oregano works so well here that you should definitely go buy some- I've tried this recipe with basil and spring onions and its not as good!
INGREDIENTS
- 3 eggs, preferably free-range
- 250g light smooth ricotta
- 1 cup reduced-fat cow's milk (or if allergic or intolerant to dairy use unsweetened almond milk, soy milk).
- 1 x 400g tin corn kernels, drained & rinsed
- 1 cup plain flour (if allergic or intolerant to gluten use gluten-free)
- 1 teaspoon baking powder
- 2 tablespoons fresh oregano, finely chopped
- 1 tablespoon dried oregano
- 1 teaspoon lemon rind
- rice bran oil
- avocado
- tomato
- baby spinach and or rocket
- bacon
COOKING
1. Whisk the eggs, ricotta and milk in a large bowl. Add the corn kernels, flour, baking powder, oregano, lemon rind and season with salt and pepper. Stir well until all combined.
2. Heat a large non-stick frying pan over medium heat, pouring 1 tablespoon oil into the pan and swirling to coat. Spoon out 1/3 cup batter into the pan, flattening slightly with the back of a large spoon. If using a large pan you can cook 3-4 fritters at once. Cook for around 2-3 minutes or each side or until golden brown. Remove from heat and keep warm as you continue to cook the fritters, adding more oil if necessary, until all the batter is gone.
Serve warm with sides or alone.
Total Preparation time / 10 minutes
Total Cooking time / around 15 minutes
Serves / 4
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