• 10
    MINS
  • Serves
    6
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CORN & AIOLI FRITTERS

TIP: Keep fritters warm in a slow oven, 150°C. If preferred, serve with crispy prosciutto and roast cherry tomatoes.


What You'll Need

  • ¾ cup self-raising flour
  • ½ cup Praise Deli Style Classic Aioli, plus extra to serve
  • 2 eggs
  • 420g can corn kernels, rinsed, drained
  • ½ cup fresh ricotta, crumbled
  • 2 green onions, thinly sliced
  • 1 tablespoon chopped parsley plus leaves to serve
  • 50g rocket leaves
  • 1 avocado, stoned, peeled, sliced
  • 100g smoked salmon slices
  • 2 lemon wedges to serve

What to Do

  1. Sift flour into a large bowl. Stir in combined Praise Deli Style Classic Aioli and eggs to form a thick batter. Stir corn, ricotta and onions through. Season to taste.
  2. Spray a large frying pan with olive oil and heat on medium.
  3. Working in 4 batches of 3, spoon heaped tablespoons of mixture into pan.
  4. Cook 2-3 minutes each side until golden and cooked through.
  5. Transfer to oven tray lined with baking paper and keep warm (see tip).
  6. Top corn fritters with rocket leaves, avocado, smoked salmon slices, and extra aioli then serve with lemon wedges.