For some reason, I always seem to worry I'm going to run out of recipes for Meatless Monday. However, as a veggie lover this fear is quite unfounded. I have heaps of vegetarian recipes and always have loads of veggies in the fridge. Perhaps all I need is a better memory, more organisation and inspiration (or a kick up the patootie)...
So how good did I feel when I was trawling through a recent NW and stumbled across Ben O'Donohoe's recipe for "corn and coriander hotcakes"? Monday night dinner, doneski. Never content with a recipe as-is, I decided to up the veggie content and add some zucchini just for the fun of it.
Corn, zucchini and coriander hotcakes
11/4 cups plain flour, sifted
1 teaspoon baking powder
1 teaspoon salt
4 eggs, separated
3/4 cup milk. (low fat can be used)
1 cup ricotta (I used low fat)
2 cobs of corn, cooked and kernels cut off (recipe calls for 1 cup canned corn kernels, drained, but why used anything canned when corn is so sweet in season?)
1 zucchini, grated
bunch of coriander, chopped
Freshly ground black pepper
Combine flour, baking powder and salt un a bowl. Make a BIG well in the centre and add the egg yolks and milk. Whisk until mixture is smooth, then fold in ricotta, corn, zucchini and coriander.
Whisk egg whites in a separate bill until soft peaks form, then gently fold into the hotcake mix.
Melt some butter in a frypan on medium heat and fry large spoonfuls of hotcake batter. It's quite easy to make them round as they tend to hold their shape nicely on the frypan, but try to ensure the thickness is even.
Depending on the heat of your stove, cook for several minutes on one side and turn when golden brown, cooking for a further 2 minutes or so on the other side.
Keep these little guys in a dish covered with foil and place in a warm oven until ready to serve.
I served them with a tomato and eggplant salsa and a lovely big salad.
I've made corn fritters before, but I must confess that the yum-factor was off the richter due to the large amount of coriander, which works perfectly with the sweet corn, especially at this time of year when it's juicy & delicious.
Makes about 18-20 depending on the size. Serves 4. As it was dinner for 2, hubby took some to work for lunch and we froze the rest for another night.