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Categories:Viewed: 9 - Published at: 2 years ago
Ingredients
- 1/2 cup flour
- 2 None eggs, beaten
- 1/2 cup milk
- 1 can (15 oz) corn kernels, rinsed and drained
- 1/2 cup ricotta cheese
- 2 None green onions, thinly sliced
- 1 cup packed arugula leaves
- 1 None avocado, peeled, seeded and sliced
- 4 oz smoked salmon slices
- None None Lemon wedges, to serve
Method
- Preheat oven to 300°F. Sift flour into a large bowl. Stir in eggs and milk to form a thick batter. Stir in corn, ricotta and onions. Season to taste.
- Spray a large nonstick skillet with no stick cooking spray. Heat on medium heat. Spoon heaping tablespoonfuls of corn mixture into pan in 3 batches. Cook 2-3 mins each side, until golden and cooked through. Transfer to a baking pan. Keep warm in oven.
- Top corn fritters with arugula leaves, avocado and smoked salmon slices. Serve with lemon wedges.
