How to ace the pressure cooker challenge
How to ace the pressure cooker challenge
Looking for a total body metabolic burner? Try the pressure cooker challenge. Here's how to nail it with strict form for the ultimate burn.
Corn Fritters With Avocado Smash
Proudly supported by Print recipe We love these corn fritters and they’re perfectly complimented with avo. It’s also a tasty vegetarian option that meets your protein needs. Ingredients Corn Fritters 250 g ricotta 2 eggs 125 ml (½ cup) milk 400 g tinned corn, drained ½ cup finely diced red capsicum ¼ cup finely diced […]
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We love these corn fritters and they’re perfectly complimented with avo. It’s also a tasty vegetarian option that meets your protein needs.
Ingredients
Corn Fritters
250 g ricotta
2 eggs
125 ml (½ cup) milk
400 g tinned corn, drained
½ cup finely diced red capsicum
¼ cup finely diced red onion
2 tablespoons finely chopped chives
¾ cup self-raising flour
1 teaspoon salt
Olive oil, for cooking
Fresh herbs to garnish
Avocado smash
2 ripe avocados, cut into 1 cm cubes
½ red onion, very finely chopped
1 tomato, halved crossways, seeded and finely chopped
¼ bunch coriander, rinsed well and finely chopped
2 teaspoons ground cumin
1 tablespoon sweet chili sauce
1 tablespoon lemon juice
Method
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To make the avocado smash, place all the ingredients in a bowl and stir to combine. Set aside until needed.
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Place the ricotta, eggs and milk in a bowl and whisk until smooth. Stir in the drained corn, capsicum, red onion and chives. Add the flour and salt and gently mix until combined.
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Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-low heat. Working in batches, measure out ¼ cups of mixture for 3 minutes on each side or until golden. Once cooked, place on a baking tray lined with paper towel and place in the over at 100°C to keep warm while you cook the remaining fritters.
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To serve, divide the fritters between 6 plates. Top with avocado smash and fresh herbs. Serve immediately.
This is an edited recipe extract from Classics with a Twist developed by Jamaica Blue alongside Food & Nutrition Australia.
