Ingredients 1/3 cup smooth ricotta
1/3 cup self-raising flour
1/3 cup grated cheddar cheese
1/2 cup corn kernels
1/2 cup grated zucchini
1/2 cup grated carrot
1 cup shredded cabbage
1/2 teaspoon onion powder
1/2 teaspoon paprika
fresh parsley, chopped to taste
salt and pepper to taste
4 tablespoons olive oil
In a large bowl combine the flour, paprika, salt, pepper and onion powder with a whisk.
Add the ricotta, egg, cheddar and all the vegetables then whisk until it forms a thick batter.
Heat half the oil in a large non-stick pan to medium heat. Drop 3 heaped spoonfuls of the batter into the pan and flatten slightly. Cook until golden then turn, it will take about 6 - 8 minutes on either side.
When they are cooked, remove from the pan and drain on a paper towel. Repeat with the remaining oil and batter to make 6 fritters.