Place the ricotta, egg, egg white and milk in a bowl, and beat together until smooth. Stir in the flour, corn, spring onions and chives. Season with salt and pepper.
Spray non-stick frying pan liberally with cooking oil. Add heaped tblsp of mixture to the pan, four at a time, and flatten to about 1.5cm thick. Cook for 3-4 mins each side. Drain on crumbled paper towels. Serve fritters in a stack of 3 and top with a tblsp of extra ricotta and a tblsp of tomato chutney.
For the balsamic glaze it's just a few tablespoons of sugar (to taste) to 1 cup of balsamic vinegar. Bring to the boil and then simmer on a low heat until it reduces to a syrup. The longer it simmers the less acidic it will be so turn the heat down really low.
Ingredients:
3 comments:
We cooked these and I made a balsamic glaze to go with them. Turned out really well.
For the balsamic glaze it's just a few tablespoons of sugar (to taste) to 1 cup of balsamic vinegar. Bring to the boil and then simmer on a low heat until it reduces to a syrup. The longer it simmers the less acidic it will be so turn the heat down really low.
Cheers! I'll give it a go!
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