Ricotta & Corn fritters with pumpkin dip and soft boiled eggs

March 18, 2017
Cuisine
Serves 2 People
Prep time
5m
Cook Time
15m

I love creating new recipes based on the contents of the fridge and kitchen cupboards. This morning I saw some leftover ricotta, pumpkin dip and eggs. Then I saw a can of sweet corn and BOOM all ingredients came together nicely in this satisfying brekkie dish.  Don’t be afraid to chop and change the recipe depending on what you find in your fridge!

Ingredients

  • 200 Grams
    ricotta
  • 1 Tablespoon
    grated parmesan cheese
  • 4
    eggs
  • 1
    can sweetcorn, kernels
  • 1 Cup
    plain flour
  • Olive Oil
  • pumkin dip
  • salt and pepper

Instructions

  1. In a bowl combine ricotta, parmesan, 2 eggs , corn kernels and a pinch of salt and pepper. Start adding flour and mixing all ingredients together to form batter (smooth consistency). You might end up using a bit less or a bit more flour.

  2. Heat olive oil in a non-stick frying pan. Cook each fritter until golden brown. Place a paper towel on the plate where you keep your fritters to absorb excess oil. Cover with foil to keep warm whilst you are cooking the entire batch.

  3. Half way through frying the fritters, boil water in a small pot. Place 2 eggs (or more if you like) and cook for 5 minutes to get a soft boiled consistency. Cool the eggs under cold running water and peel.

  4. Place a smear of pumpkin dip on your fritters and top with sliced soft boiled egg.

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