Ricotta Fritters

Serves : 4
Prep : 15 mins / cook 15 mins

Ingredients :
2/3 cup plain flour
3 eggs, lightly whisked
1 tbsp olive oil
1/4 cup cold soda water
2 medium carrots, peeled and grated
1 potato, peeled and grated
1 large zucchini, peeled and grated
corn kernels from 1 cob of corn
150g ricotto, roughly broken in chunks
Vegetable oil for frying

Method:
Into a large bowl sift the flour, make a well in the centre and add the eggs, begin beating from the centre, gradually working in the flour until if is all combined. Mix in the olive oil and he soda water, season with salt and pepper.

Add the carrots, potato, zucchini and corn, mix well through the batter. Gently stir through the ricotta.

Heat a large non-stick frying pan over a high heat and add enough oil to just cover the base of the pan. Reduce the heat to medium then spoon heaped tablespoonfuls of the mixture into the pan, frying until golden, about 2-3 minutes each side. Drain on paper towel and keep warm in the oven. Continue until the mixture is finished.

Source : Coles Baby Club Magazine Spring 2009