Tuesday, February 8, 2011

RICOTTA, CORN AND COURGETTE FRITTERS

TRICK: Fritters re-heat very well in the oven ready to be served as tasty party finger food.
TRICK 2: Fritters offer a great place to hide greens from toddlers who deem them uncool.


Fritters have made appearances in various guises on these pages, even corn fritters. When Billie was a baby I made lots of simple vegetarian fritters. But each time I get in a fritter mood I experiment with texture and substance - to flour or not to flour, to baking powder or not, and so on.

This particular model was a roaring success with Billie but also was very well received at a work do last night to farewell our colleague Ronan. I had pre-party jitters about how the  re-heating would go. But no fear - ten minutes in the oven on a tray left them perfectly light and crispy.


RICOTTA, CORN AND COURGETTE FRITTERS


4 corn cobs, lightly steamed
4 spring onions, finely chopped
3 courgettes/zucchini, grated
1/4 cup fresh coriander/cilantro chopped (optional)
4 eggs, beaten
1 1/2 cups fresh ricotta (preferably the solid, firm kind - but if it's runny just cut back on the milk)
3/4 cup milk
1 teaspoon baking powder
2/3 cup plain flour
generous grindings of salt and black pepper
oil

Allow cobs to cool for a few minutes before removing corn - lay cobs down horizontally on chopping board and use large knife to slice off. This prevents the corn covering your kitchen floor.

Combine corn with spring onions, coriander, courgettes and flour and baking powder. In a smaller bowl combine milk and ricotta with beaten eggs, then pour into the large bowl with rest of fritter ingredients.

Heat about one tablespoon of oil in a large frying pan on medium heat. I used rice bran oil as it heats to high temperatures and doesn't have any flavour, but olive oil works too. Once pan is hot, drop tablespoon lots of batter into pan (don't crowd in pan and keep them small - they cook quicker and look more appetising).

Cook until lightly browned on both sides, flipping once. Keep heat to medium so they cook through without burning. Remove first batch onto plate lined with paper towel, and repeat until mixture used up.

While these re-heat in the oven very well, you can keep the mixture in a sealed container in the fridge for a few days and impress your friends and family with fritters and eggs for brunch, fritters on the side of their chili beans, fritter sandwiches, etc.

And a very Happy Birthday to my father...

16 comments:

  1. I see you put coriander/arugula but they are not the same or were you saying you can use either or?

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  2. Hannah, I'm so glad you are checking these pages because I got that so wrong. I meant cilantro - what Americans call coriander. Thanks and apologies

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  3. I thought that is what you meant. I have been making a great Stephanie Alexander zucchini slice to use up the glut we have. There is a picture of it on this blog http://sweetmarynz.blogspot.com/2010/01/fondness-for-food-x-five.html

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