Ricotta corn fritters
Photo by Babiche Martens
|½||Banana, firm and finely diced|
|½||Red capsicum, finely diced|
|½||Yellow capsicum, finely diced|
|1||Shallot, finely diced|
|1||Spring onion, finely chopped|
|1 Tbsp||Avocado oil|
|1 Tbsp||Sherry vinegar|
- To make the salsa, halve the avocado, scoop out the flesh and finely dice. Combine with the remaining ingredients, taste for seasoning and let sit for the flavours to develop while making the fritters.
- To make the fritters, whisk the eggs and ricotta then stir in the flour, paprika and seasoning. Stir through the sweetcorn and parsley.
- Lightly oil a heavy pan and cook spoonfuls of batter until bubbles appear. Turn over and continue cooking. Serve warm with salsa, limes and extra ricotta.