"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Ricotta Corn Fritters Recipe

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This recipe for Ricotta Corn Fritters, by , is from The Upper Hunter Family Day Care Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shannon Anderson
Added: Wednesday, April 15, 2009


200g low fat ricotta
1 egg
1 egg white
1/2 cup skim milk
1/2 cup wholemeal S.R flour
420g can corn kernels,drained
3 spring onions,chopped
2 T snipped fresh chives
cooking oil spray
100g low fat ricotta,extra
1/3 cup spicy tomato chutney

Place the ricotta,egg,egg white and milk in a bowl and beat together until smooth. Stir in the flour,corn kernels,spring onion and chives.Season well with salt and pepper. Spray a non-stick frying pan liberally with cooking oil. Add heaped T of the mixture to the pan,four at a time,and flatten to about 1.5cm thick.Cook for 3-4mins each side.Drain on paper towels. Serve in stacks and top with ricotta and chutney. Serves 4.




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