Corn Fritters with Salmon Ricotta

  • Yield : 16 small
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m

Corn Fritters with Salmon Ricotta

If you lead by example and eat breakfast daily, you are more likely to have a more nutritious diet and make better food choices throughout the day, not only for yourself but also for your children. Sometimes, breakfast can seem a little monotonous and you need some new inspiration. These corn fritters are a great, flavoursome food for the whole family – and something a little different. We have heaps more breakfast finger food ideas here or try making your own hearty and delicious breakfast cereals.

Nutrition Note:  A tasty, veggie filled breakfast to share with the whole family.

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  • 1 cup wholemeal (or white) plain flour
  • ¼ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • 1 egg
  • 1 tsp lemon juice
  • ½ cup water
  • 1 large tin corn kernels (around 2 cups)
  • ½ zucchini, grated
  • 2 green onions, finely sliced
  • 2 tbsp parsley, finely chopped
  • 2 tbsp coriander, finely chopped
  • 2-3 tbsp olive oil to fry
  • Ricotta salmon:
  • ½ cup ricotta
  • 50g smoked salmon, chopped
  • 2 tbsp chopped dill
  • 1 tbsp lemon juice
  • *Fritters dairy free only


Step 1

Sift the flour, baking powder, ground coriander, cumin and salt into a large bowl. Add the egg, lemon juice and water and stir to combine. Stir through the corn, zucchini, green onion and fresh herbs. -

Step 2

Heat the oil in a frying pan over medium-high heat. Dollop 2 tablespoons per fritter or 1 tablespoon for kids. Flatten with a spatula. Cook for 2-3 minutes each side. Remove from the pan and drain on a paper towel. Continue with the rest of the batter. -

Step 3

For the ricotta salmon, place the ricotta, smoked salmon, dill and lemon juice in a bowl and stir to combine. Serve the corn fritters topped with the ricotta salmon. -

Step 4

Freeze fritters individually - salmon ricotta can not be frozen. -


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