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 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.