Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
220 g frozen sweetcorn kernels, thawed
250 g fresh ricotta (1 tub)
2 eggs (102 g)
60 g wholemeal plain flour
2 g baking powder
10 g chives, finely snipped
20 ml extra-virgin olive oil (18 g)
200 g cherry tomatoes, quartered
10 ml lemon juice (10 g)
Ground black pepper, to taste
Method
Toss the tomatoes with the lemon juice, half the chives and a grind of pepper, and leave them to sit. No salt goes into the salsa; the lemon does that work, and the ricotta in the fritters is already carrying some.
Beat the eggs into the ricotta until smooth, then fold in the flour, baking powder, corn and remaining chives. The batter should be thick enough to hold a mound on the spoon; if it slumps flat, add another spoonful of flour.
Heat half the oil in a frying pan over medium heat. Drop in heaped tablespoons of batter and flatten them slightly with the back of the spoon.
Cook 3 minutes a side. Wait for the tops to lose their gloss and a few bubbles to break at the edge before turning, or they tear. They are ready when both faces are deep golden and the sides feel springy rather than squashy.
Cook the rest in the remaining oil and serve hot, with the tomato salsa and its juices spooned over.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 75°C
Cool it fast: split large amounts into shallow containers as soon as it stops steaming, and have it in the fridge within two hours. Reheat once only, until steaming hot right through, at least 75°C in the centre.
Recipes whose current method review records low visual reliance, making them useful examples when comparing methods that depend less heavily on visual checking.
Sweetcorn and Ricotta Fritters with Tomato and Chive Salsa
Serves 2 · Prep 12 min · Cook 15 min
Corn kernels bound with ricotta, egg and wholemeal flour, fried into soft-centred fritters and served with a chopped tomato and chive salsa.
Ingredients
220 g frozen sweetcorn kernels, thawed
250 g fresh ricotta (1 tub)
2 eggs (102 g)
60 g wholemeal plain flour
2 g baking powder
10 g chives, finely snipped
20 ml extra-virgin olive oil (18 g)
200 g cherry tomatoes, quartered
10 ml lemon juice (10 g)
Ground black pepper, to taste
Approximate per serving
2338 kJ / 558.9 kcal · protein 28.1 g · carbohydrate 40.2 g · fibre 9.5 g · fat 29.7 g · sodium 385.7 mg
Method
Toss the tomatoes with the lemon juice, half the chives and a grind of pepper, and leave them to sit. No salt goes into the salsa; the lemon does that work, and the ricotta in the fritters is already carrying some.
Beat the eggs into the ricotta until smooth, then fold in the flour, baking powder, corn and remaining chives. The batter should be thick enough to hold a mound on the spoon; if it slumps flat, add another spoonful of flour.
Heat half the oil in a frying pan over medium heat. Drop in heaped tablespoons of batter and flatten them slightly with the back of the spoon.
Cook 3 minutes a side. Wait for the tops to lose their gloss and a few bubbles to break at the edge before turning, or they tear. They are ready when both faces are deep golden and the sides feel springy rather than squashy.
Cook the rest in the remaining oil and serve hot, with the tomato salsa and its juices spooned over.
Safety and storage
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 75°C
Cool it fast: split large amounts into shallow containers as soon as it stops steaming, and have it in the fridge within two hours. Reheat once only, until steaming hot right through, at least 75°C in the centre.
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