‘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.
- 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
- 1 punnet of cherry tomatoes (200-250g), a little olive oil, salt and pepper
- 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:
- Preheat oven to 180°C.
- 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:
- Beat the buttermilk, eggs, ricotta and flour together in a bowl. Season with salt and pepper.
- Stir in the corn kernel and chives.
- Heat a little oil in a frying pan
- Use ⅓ cup of batter for each fritter and cook 2 or 3 at a time.
- Cook until brown then flip and brown the other side. Don’t have the heat too high because you want the batter to cook.
- To serve, put a fritter on a plate and top with tomatoes, pesto and torn basil leaves.