- 1 1/2 cups plain flour, sifted
- 1 tsp baking powder
- 1 tsp salt
- 4 eggs, separated
- 3/4 cup milk
- 1 1/3 cups ricotta
- kernels from two corn cobs (require approx. 2 cups)
- 1/2 cup chopped coriander, plus extra to serve
- 50g unsalted butter
- 1/4 cup sunflower (or canola) oil
Combine the flour, baking powder and salt in a large bowl. Whisk the egg yolks, milk and ricotta together in a separate bowl, then stir into the dry ingredients, mixing until you have a smooth thick batter. Fold in the corn and coriander, then season to taste.
In a separate bowl, whisk egg whites to soft peaks, then gently fold into the batter.
Heat a frypan over medium-low heat. Grease 6 egg rings with some extra butter. Melt butter with oil in the frypan. Place the egg rings in the frypan and spoon 1-2tbs batter into each. Cook for 3-4minutes until bubbles start to appear. Gently flip and cook for another 3-4 minutes. Transfer to a plate and keep warm while you make the rest of the fritters.