Ricotta corn fritters

Babiche Martens

Salsa

½	Bananas, firm and finely diced
1	Avocado
½	Red capsicums, finely diced
½	Yellow capsicums, finely diced
1	Shallot, finely diced
1 Tbsp	Avocado oil
1	Spring onion, finely chopped
1 Tbsp	Sherry vinegar
1 pinch	Salt

Fritters

2	Eggs
½ cup	Self raising flour
2 Tbsp	Ricotta cheese, plus extra to serve
½ tsp	Smoked paprika
1 to taste	Salt & freshly ground pepper
1 can	Whole kernel corn, / 425g, drained
1 Tbsp	Parsley, finely chopped
1 to fry	Oil
1	Lime, to serve

Directions

1. To make the salsa, halve the avocado, scoop out the flesh and finely dice. Combine with the remaining ingredients, taste for seasoning and let sit for the flavours to develop while making the fritters.
2. To make the fritters, whisk the eggs and ricotta then stir in the flour, paprika and seasoning. Stir through the sweetcorn and parsley.
3. Lightly oil a heavy pan and cook spoonfuls of batter until bubbles appear. Turn over and continue cooking. Serve warm with salsa, limes and extra ricotta.