Corn & Ricotta Cakes with Roasted Tomatoes and Pesto

‘Not more corn fritters’, I hear you say.  I like corn fritters and, as we had ricotta in the fridge, I was on the look out for a recipe that would use it up.  I went into eatyourbooks and searched ‘ricotta’.  This recipe took my fancy.

They are more like corn pikelets, if you can imagine such a thing.   Therefore, if you like corn fritters and are partial to pikelets, this recipe may be for you.  We enjoyed them.

Make your own pesto or use a brand you know and love.  I am no pesto fan but this one was a shocker. Never again.  It is destined for that big pot I use to make my puppies’ dinner.  They are not fussy about the quality of their pesto.  In fact, they love whatever goes into the pot.  Last week, it was half a jar of chilli jam.

The recipe is by Louise Pickford.  It appeared in the Australian Delicious magazine, February 2010.  It serves 4.

Ingredients:

  • 250g corn kernels
  • ¾ cup buttermilk
  •  2 eggs, lightly beaten
  • ½ cup ricotta
  • 1 cup (150g) self raising flour
  • 2 tbs* chopped chives

* These are 20 mls tablespoons

To serve:

  • 1 punnet of cherry tomatoes (200-250g), a little olive oil, salt and pepper
  • pesto
  • basil leaves (As I am not a basil fan, the use of pesto was as far as I was willing to go but you are supposed to sprinkle fresh basil leaves on top.)

For the tomatoes:

  1. Preheat oven to 180°C.
  2. Put the cherry tomatoes in an oven proof dish, sprinkle with olive oil, salt and pepper.  Bake until the skin begins to wrinkle and the tomatoes begin to collapse – about 20 minutes.

For the fritters:

  1. Beat the buttermilk, eggs, ricotta and flour together in a bowl.  Season with salt and pepper.
  2. Stir in the corn kernel and chives.
  3. Heat a little oil in a frying pan
  4. Use ⅓ cup of batter for each fritter and cook 2 or 3 at a time.
  5. Cook until brown then flip and brown the other side.  Don’t have the heat too high because you want the batter to cook.
  6. To serve, put a fritter on a plate and top with tomatoes, pesto and torn basil leaves.

8 thoughts on “Corn & Ricotta Cakes with Roasted Tomatoes and Pesto

  1. You’ll never hear me complain about another recipe for corn fritters! As long as fresh corn is in the market, I’m looking for ways to use it – and fritters are a delicious way to do so. But here’s how I am, I don’t have any ricotta around, but I just saw some unused tofu waiting in the fridge – now, I know tofu doesn’t taste much like ricotta, but it does have the same ‘cheesy’ texture, and it is good for you – so I’ll give that a try.

    I think I remember you saying you don’t care for tofu, so unless you want to know how it turns out, I’ll not bother telling you. Oh yeah – what’s a pikelet?

    • Hi Doc. Pikelets are a small thick sweet pancake. I just checked the dictionary, you may know them as drop scones. Don’t forget the tomatoes this time:)

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