OREGANO & RICOTTA CORN FRITTERS

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 

Sides 

• 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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CORN, CARROT & ZUCCHINI FRITTERS

I love eating corn fritters whenever I am out for breakfast. Whenever I spy them on a menu, I cannot be persuaded to order anything else. After eating a delightful lunch of corn & zucchini fritters at a restaurant in Kirra last Friday inspiration struck me on Sunday to create my own. I have made my fritters gluten and dairy free, however you could use dairy milk and flour that is not gluten free. If you do not like corn you could use chickpeas or more zucchini and/or carrot as a filler. The herbs below are just a suggestion as is the ground coriander. I would recommend using a spice or two when you make corn fritters or you do run the risk of them tasting a little bland. 

Ingredients

• 175g zucchini, grated
• 1 x 400g canned corn or 260g fresh corn 
• 100g carrot, grated
• 2 free-range eggs, lighten beaten
• 3/4 cup almond milk or other milk
• 3/4 cup gluten-free plain flour
• 2 teaspoons ground coriander
• 1/4 cup finely chopped parsley, coriander and/or chives 
• rice bran oil 
• Optional toppings: diced avocado, baby spinach, extra herbs, diced tomato. 

Cooking 

1. Wrap the grated zucchini in a thin tea towel or muslin cloth and squeeze out the excess moisture into a bowl or sink. 

2. Place the zucchini, corn, carrot, eggs, milk, flour, ground coriander, herbs and sea salt & ground black pepper in a large bowl and mix well to combine. 

3. Heat 1 tablespoon rice bran oil in a large frying pan over medium heat and swirl to coat. Use a 1/4 cup as a measurement for each fritter. Place the mixture in the pan and pat down with a spatula. Make sure not to crowd the fritters. Cook on each side for 2-3 minutes or until browned. Remove from heat and add more oil if needed. Repeat until all the fritters are cooked. Serve warm with any or all of the toppings listed above in the Ingredients section. 

Makes / 12 fritters

Total Preparation time / 15 minutes

Total Cooking time / around 20 minutes