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Photo of Sweet corn and coriander fritters with smoked salmon by WW

Sweet corn and coriander fritters with smoked salmon

3
Points®
Total Time
45 min
Prep
25 min
Cook
20 min
Serves
6
Difficulty
Moderate
Give your tastebuds a treat with this fantastic fusion of flavours – ideal for a lazy Sunday breakfast, sitting in the sun

Ingredients

Skim milk

¼ cup(s), (60ml)

Egg(s)

3 medium

Reduced-fat ricotta cheese

⅔ cup(s)

White self-raising flour

½ cup(s), (75g)

Zucchini

1 large, coarsely grated

Corn

2½ cup(s), kernels, (500g)

Green shallot(s)

4 individual, green, thinly sliced

Fresh coriander

2 tbs, chopped

Rocket

4 cup(s), baby, (120g)

Smoked salmon

6 slice(s), (150g)

Oil spray

2 x 3 second spray(s)

Instructions

  1. Whisk milk, eggs and ricotta in a large bowl. Gradually whisk in flour until batter is smooth. Squeeze excess moisture from zucchini. Add to batter with corn, shallots and coriander and mix well to combine.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon ¼ cup (60ml) batter into pan. Cook for 2–3 minutes each side or until golden and cooked through. Transfer to a plate and cover to keep warm. Repeat with remaining batter to make 12 fritters (cook 2–3 at once to save time).
  3. Top fritters with rocket and salmon. Serve with a lemon wedge.

Notes

TIPS: You will need approximately 3 large corn cobs for 2½ cups fresh corn kernels. Alternatively, use canned or thawed frozen corn kernels.To remove corn kernels, trim one end of the cob so it sits flat on your chopping board. Then use a large sharp knife to cut down the length of the cob, close to the core.

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