Saturday, March 3, 2012

Ricotta Corn Fritters

This is another recipe from "Healthy Cooking - A Commonsense Guide" (can you tell it's my current fav?!?) - it's actually from the breakfast section, but I made it for dinner (so versatile!).  Kids love fritters, so you know it'll be great for the whole family.  I especially love the tomato chutney on top :-)  AND it's only 311 calories per serve!

Ingredients (serves 4)
200g low-fat ricotta
1 egg
1 egg white
1/2 cup skim milk
1/2 cup wholemeal self-raising flour
420g can corn kernels, drained
3 spring onions, chopped
2 tablespoons snipped fresh chives
cooking oil spray
100g low-fat ricotta, extra
1/3 cup 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 with oil.  Add heaped tablespoons of the mixture to the pan, four at a time, and flatten to about 1.5 cm thick.  Cook for 3-4 minutes each side.

Drain on paper towels.  Serve the fritters in a stack of three and top with a tablespoon of ricotta and a tablespoon of tomato chutney.

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