Zucchini, corn and dill fritters recipe Recipe - Better Homes & Gardens Australia

Ingredients

• 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)