1 zucchini, coarsely grated and excess moisture squeezed-out
1 corncob, husk and silk removed, kernels removed
½ brown onion, coarsely grated
45 g (⅓ cup) frozen peas
2 tbsp chopped dill
100 g Pantalica light smooth ricotta
60 g egg, lightly whisked
Freshly ground black pepper, to season
3 tbsp wholemeal self-raising flour or gluten-free flour
2 tbsp finely grated Parmesan cheese
3 tsp extra virgin olive oil
2 tsp extra-light sour cream, to serve
salad leaves, to serve
30 g sourdough bread roll or gluten-free roll, to serve
dill sprig, to serve (optional)
Put zucchini, corn, onion, peas and dill in a medium bowl. Stir well. Add ricotta, egg, pepper, flour and parmesan. Mix until well combined.
Heat half the oil in a large nonstick frying pan over a medium-high heat. Add 3 x ¼ cupfuls of mixture to pan. Press down a little. Reduce heat to medium. Cook for 2-3 minutes or until golden brown underneath. Turn over and cook for a further 1-2 minutes or until cooked through. Transfer to a large plate, cover loosely with foil and set aside to keep warm.
Heat remaining oil and cook remaining mixture as above, making 6 fritters in total. Transfer 3 fritters to a serving plate, reserving remaining fritters for another meal (see tips, below). Top fritters with 2 tsp sour cream. Serve with salad leaves, roll and dill sprig, if using.