Broccolini® Corn & Bacon Fritters

Prep Time
Cook Time


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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