Ricotta, Leek and Corn Fritters with Zucchini Noodles

Name: Ricotta, Leek and Corn Fritters with Zucchini Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 400g Perfect Italiano Smooth & Creamy Ricotta; 40g Perfect Italiano Traditional Parmesan Grated; 1 leek, sliced; 1 can sweet corn kernels; 80g flour; 4 eggs; 1 tbsp. olive oil; 2 large zucchinis, finely sliced or noodled; 1 red chili, finely sliced; 1 lemon, juiced; Salt to taste; Black pepper to taste

Recipe by Myfoodbook

View original source

Australianvegetarianpescatarianvegetarianstovetop

Serves

Prep

Cook

10m

Total

15m

Per serve

Price unavailable

Ingredients

Scaled for your household (4 portions) · original serves 4

Ricotta400 g
Parmesan40 g
Leek1
sliced
Tinned sweet corn kernels1 can
Publisher specifies one can without a can weight.
Plain flour80 g
Eggs4
Olive oil1 AU tbsp
Zucchini2
finely sliced or noodled
Fresh chilli1
finely sliced
Lemon1
juiced
Saltto taste
Black pepperto taste

Method

1
Mix ricotta, parmesan, sliced leek, drained corn, flour, eggs and seasoning into a fritter batter.
2
Heat part of the measured olive oil in a non-stick pan. Spoon in portions and fry on both sides until golden and cooked through.
3
Finely slice or spiralise the zucchini. Toss with chilli, lemon juice, remaining olive oil and seasoning. Serve alongside the fritters.

Nutrition (per serve)

Nutrition not supplied for this recipe.

Allergens

milkwheat/glutenegg

Supermarket price breakdown

Price breakdown Incomplete

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Attribution

Publisher: Myfoodbook

Source URL: https://myfoodbook.com.au/recipes/show/ricotta-leek-and-corn-fritters-with-zucchini-noodles