We had these for fathers day breakfast and they were delicious. I gave Harry the ricotta salmon and he was sceptical, he didn’t eat much but he loved the fritters. I highly recommend the ricotta and salmon for the adults, and the kids can try it, you never know?

Ingredients

• 1 cup wholemeal flour (or plain white flour)
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 egg
• 1 tsp lemon juice
• 1/2 cup water
• 1 large tin corn kernels (around 2 cups)
• 1/2 zucchini, grated
• 1/4 cup fresh herbs (I used parsley, coriander, chives, and green onions)
• 2 - 3 tbsp Avocado or Olive Oil to fry
• (Ricotta salmon)
  
• 1/2 cup ricotta
• 50g smoked salmon, chopped
• 2 tbsp chopped dill
• 1 tbsp lemon juice
• Season to taste

Method

Step 1

In a large bowl, sift the flour, baking powder, salt, and ground herbs. Add the egg,
lemon juice and water - stir to combine. Stir through the corn, zucchini and fresh herbs. -

Step 2

Heat the oil ( it's best to use an oil with high smoking point) in a fry pan over medium-high heat. Dollop 2 tablespoons per fritter (if making large), or 1 tablespoon for kids. Flatten with the spatula. Cook for around 2 - 3 minutes each side. Remove from the pan and leave to drain on a paper towel. Continue with the rest of the batter. -

Step 3

Combine the ricotta salmon ingredients in a bowl, sir to combine. Place on top of the fritters or serve separately. -