Amanda Laird: Ricotta corn fritters

Ricotta corn fritters. Photo / Babiche Martens

Serves 4

Salsa

1 ripe avocado
1/2 a firm banana, finely diced
1/2 a red capsicum, finely diced
1/2 a yellow capsicum, finely diced
1 shallot, finely diced
1 spring onion, finely chopped
1 Tbs avocado oil
1Tbs sherry vinegar
Pinch salt

Fritters

2 eggs
2 Tbs ricotta, plus extra to serve
1/2 cup self-raising flour
1/2 tsp smoked paprika
Salt and freshly ground black pepper
1x 425g tin of whole kernel corn, drained
1 Tbs parsley, finely chopped
Oil for cooking
Limes and extra ricotta to serve

1 Salsa; halve the avocado, scoop out the flesh and finely dice. Combine with the remaining ingredients, taste for seasoning and let sit for the flavours to develop while making the fritters.

2 Fritters; whisk the eggs and ricotta then stir in the flour, paprika and seasoning. Stir through the sweetcorn and parsley.

3 Lightly oil a heavy pan and cook spoonfuls of batter until bubbles appear. Turn over and continue cooking. Serve warm with salsa, limes and extra ricotta.