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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


  • Mix ingredients together in a bowl and place in container for travel (shakers are a great idea - no spill)
  • Spray the hotplate with olive oil
  • Pour 1/4 cup of batter onto the hotplate and cook on one side
  • Spray the top with olive oil and flip and cook on other side
  • Repeat until batter is finished - these ingredients make approximately 13 fritters


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.