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Corn Fritters with Tomato Salsa

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.

April 9, 2014
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