Corn Pea & Pumpkin Fritters
Makes 13
  • 300 gms cooked mashed pumpkin
  • 4 Tbls self raising flour
  • 100 gms Perfect Italiano low fat ricotta
  • 1/2 cup frozen minted peas defrosted
  • 1/2 cup frozen corn defrosted
  • 2 eggs
  • Salt & Pepper
  • 1/3 cup fresh flat leaf parsley or basil
  • Olive Oil
  1. Mix ingredients together in a bowl and place in container for travel (shakers are a great idea - no spill)

  2. Spray the hotplate with olive oil

  3. Pour 1/4 cup of batter onto the hotplate and cook on one side

  4. Spray the top with olive oil and flip and cook on other side

  5. Repeat until batter is finished - these ingredients make approximately 13 fritters

Feed Me Healthy Notes

Make the batter up in a “shaker bottle” pop a lid on and transport it in your esky. It’s easy to pour straight from the container. No mess no fuss.