Ingredients
- ¾ cup self-raising flour
- ½ cup Praise Classic Aioli, plus extra to serve
- 2 eggs
- 420g can corn kernels, rinsed, drained
- ½ cup fresh ricotta, crumbled
- 2 green onions, thinly sliced
- 1 tablespoon chopped parsley plus leaves to serve
- 50g rocket leaves
- 1 avocado, stoned, peeled, sliced
- 100g smoked salmon slices
- 2 lemon wedges to serve
How to make it
- Sift flour into a large bowl. Stir in combined Praise Deli Style Classic Aioli and eggs to form a thick batter. Stir corn, ricotta and onions through. Season to taste.
- Spray a large frying pan with olive oil and heat on medium.
- Working in 4 batches of 3, spoon heaped tablespoons of mixture into pan.
- Cook 2-3 minutes each side until golden and cooked through.
- Transfer to oven tray lined with baking paper and keep warm.
- Top corn fritters with rocket leaves, avocado, smoked salmon slices, and extra aioli then serve with lemon wedges.
