Cooking with Little Miss Ling: Zucchini, Carrot, Corn and Ricotta Fritters

Continuing on from my last blog entry about our three course breakfast, for second course, I made zucchini, carrot, corn and ricotta fritters, and served them with smoked salmon and a poached egg.

I originally tried this zucchini and ricotta fritter recipe from Pink Parsley, but I thought it lacked some oomph in flavour. I also wasn’t a big fan of the lemon zest in the fritters. Is it just me, or do lemon flavours in certain foods remind you of dishwashing detergent? I can’t bare to drink lemon green teas either… blergh!

So I took out the lemon zest, and amped up the flavour by adding corn kernels and grated carrot, and I loved the result!

Zucchini, Carrot, Corn and Ricotta Fritters

2 eggs, beaten
1/2 cup ricotta
125g corn kernels
2 cloves garlic, crushed
2 tablespoons parsley, finely chopped
2 zucchinis, grated, excess water squeezed out
1 carrot, grated, excess water squeezed out

  1. Combine all the ingredients except for the breadcrumbs. Season with salt and pepper to taste. Mix well.
  2. Add 1 cup breadcrumbs and mix well. Add more breadcrumbs as necessary until the mixture is no longer sticky.
  3. Preheat oven to 100°C.
  4. Heat 1/4 inch oil in pan over medium-high heat.
  5. Pour some breadcrumbs into a shallow dish.
  6. Take 1/3 cup of the mixture and form a patty. Dredge both sides of the patty in breadcrumbs. Continue to do this until all the mixture is used up.
  7. To test whether the oil is ready, dip the edge of a fritter in the oil. If it sizzles, then the oil is hot enough. If at any point the oil starts to smoke, reduce the heat.
  8. Add as many fritters as will fit comfortably in the pan. Fry for about 4 minutes per side, until the bottoms are a rich golden brown.
  9. Transfer the cooked fritters to a paper towel to absorb the excess oil. Keep them warm in the oven while you fry the remaining fritters.

Zucchini, Carrot, Corn and Ricotta Fritters