Prep: 10 mins
Cook: 40 mins
125ml (1/2 cup) milk
125g (1/2 cup) fresh ricotta
150g (1 cup) self-raising flour
2 cups fresh corn kernels (see note)
2 (about 250g) zucchini, trimmed, coarsely grated
1 small red capsicum, halved, deseeded, finely chopped
2 tablespoons chopped fresh chives
2 tablespoons olive oil
Tomato salsa, to serve
Baby cos lettuce leaves, to serve
Whisk together the milk, eggs and ricotta in a bowl. Gradually add the flour, whisking constantly, until a smooth batter forms. Stir in the corn, zucchini, capsicum, and chives.
Heat half the oil in a large non-stick frying pan. Spoon three 1/4-cup quantities of the corn mixture into the pan. Cook for 3 minutes each side or until golden and cooked through. Transfer to a plate. Repeat, in 5 more batches, with the remaining oil and corn mixture, reheating the pan between batches.
Serve the fritters warm or cold with a dollop of tomato salsa and baby cos leaves.