Kel's Corn & Herb Fritters

Ingredients:
1 ½ cups SR flour – sifted
1 teaspoon salt
4 eggs, separated
¾ cup milk
1 cup ricotta
1 cup canned corn kernels, drained
Bunch of Herbs (Coriander, Chives or other herb chopped)
Freshly ground black pepper and salt to taste
50g butter

Method:
Combine flour & salt in a large bowl. Make a well in the centre & add the yolks & milk. Whisk until mixture is smooth. Loosely fold in the ricotta, corn & Herbs. Season with salt & pepper. Whisk the eggwhites in a separate bowl until soft peaks form, then gently fold into the hotcake batter. Melt a teaspoon of butter in a frying pan over medium heat. Drop in teaspoons of batter to form 6-8cm round hotcakes, making sure mixture is evenly distributed. Cook for 3-4mins or until lightly golden. Turn over & continue to cook for another 2-3mins. Cook hotcakes in batches. Keep warm under foil or in oven.

Serve:
Alongside avocado & bacon with chilli or tomato salsa & fried eggs.