Recipe

Broccolini® Corn & Bacon Fritters

8
Serves

15 MINS
Prep Time

30 MINS
Cook Time

12
Ingredients

Ingredients

Method

1 bunch Broccolini^®
3 rashers rindless bacon, chopped
1 cob fresh corn, kernels removed
250g piece fresh ricotta
2/3 cup milk
3 eggs, separated
1/3 cup grated mozzarella
1 cup plain flour
1 1/4 tsp baking powder
light olive oil, for cooking
1/4 shredded mint
1 cup greek yoghurt

Drop the Broccolini® into a saucepan of boiling salted water, cook for 1 minute. Drain the Broccolini®, then refresh under cold water, drain again then pat dry and chop.
Saute the bacon in a non-stick pan over medium heat for 4 minutes until lightly golden. Add the corn and cook for 1 minute. Set aside to cool.
Beat the ricotta, milk, egg yolks and mozzarella with a hand mixer until well combined. Sift the flour and baking powder together over the bowl then stir to combine. Stir in the Broccolini® and corn mixture. Beat egg whites with a hand mixer to firm peaks then fold into a ricotta batter.
Cover the base of a large non-stick frying pan with oil and heat over medium heat. Using ¼ cup of the mixture per fritter, cook in batches for 3 minutes each side until golden and firm to touch in the centre, adding remaining oil as required. Transfer to a wire rack over a baking tray, keep warm in the oven while cooking the remaining fritters.
Combine the mint and yoghurt together and serve with fritters.

Serving suggestion: This meal is best served as a side Tip: Fritters are great cold packed in a lunchbox for school or work. Serve with tomato chutney

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