In recent years, chefs from Down Under have left their mark on London’s restaurant scene. One very popular manifestation of this Aussie influence are corn fritters, which are a common sight on brunch menus around town. I like preparing mine with ricotta, which makes them really light and fluffy. This is also great as a light lunch, in which case I’d serve a few rashers of crispy bacon on the side.

This is a recipe from my book. It was also published in the March 2014 issue of Deli Magazine in Germany.