Zucchini, Corn and Ricotta Pancakes

Zucchini, Corn and Ricotta Pancakes

Living near the beach and being an active family, swimming has been a part of our kids' lives since they were each only a few months old.  Summer has been doing lessons since 4 months old and now she’s in the big kids group swimming on her own.  I just can’t believe how well she’s improved in the past few months, swimming proper strokes and diving like a duck.
 

It’s a busy morning on swimming lesson day but these Zucchini, Corn and Ricotta Pancakes are a perfect pre and post swimming snack for the kids.  They are great as cold finger food for little olds but also serve up delightfully for a light lunch or dinner with chutney and Greek yoghurt.  The chutney we used to day was the delicious Red Hot Apple Chutney that Summer made at kinder for Father’s day.

 

These fritters are high in protein and low in fat with the egg whites and are a great way to disguise veges for fussy kids.  You could substitute 2 whole eggs for the eggs whites and they just wouldn’t be quite as light. I had egg whites left over from making a Custard Tart yesterday and thought this was a healthier option over macaroons or meringue.  While the ricotta adds some protein, using cottage cheese or haloumi instead would boost this even further.

 
Zucchini, Corn and Ricotta Pancakes

4 egg whites
1 spring onion
1 zucchini
100g red capsicum
200g corn kernels
200g flour (I used 1/3 wholemeal)
120g ricotta
Salt & Pepper optional

• Place egg whites in a clean Thermomix bowl with butterfly attached
• Whisk for 2-4 minutes 50° speed 4 until no liquid remains then set aside
• Place spring onion, zucchini and capsicum in bowl (no need to wash between) and chop for 4 seconds speed 6 (you may need to scrape down and repeat for 1 second)
• Add corn kernels, flour, ricotta and seasoning if using and mix on Reverse 5 seconds speed 4 using spatula if required
• Add egg whites and mix until only just combined on Reverse 4 seconds speed 3
• Heat frying pan to moderately hot with a little melted butter
• Place spoonfuls into fry pan and cook approx 4 minutes or until bubbles just start to pop before flipping and cooking a further 2 minutes

Little fritters make a great sized finger food for little hands!

 
Enjoy!