Ingredients
Serves 4 as a mainAsparagus Fritter:
2 tbsp olive oil
2 bunches asparagus, woody ends removed
Salt & freshly ground black pepper
1 cup plain flour
1½ tsp baking powder
3 eggs, lightly whisked
½ cup milk
2 corn cobs, kernels removed
1 large zucchini, grated
4 green onions, finely chopped
2 tbsp flat leaf parsley, chopped
30g fresh Parmesan, finely grated
100g piece fresh ricotta
Baby rocket leaves, to serve
Minted yoghurt:
1 cup Greek yoghurt
¼ cup mint leaves, finely chopped
Method
For the minted yoghurt: Spoon yoghurt into a sieve and place over a bowl. Cover and refrigerate for 1 hour if time permits, to remove excess moisture. Transfer thick yogurt to a bowl, stir in the mint and season with salt and pepper. Refrigerate until ready to serve.
Brush the asparagus with olive oil and season with salt and pepper. Heat a char-grill pan over medium-high heat. Add asparagus and char-grill 3 minutes turning occasionally until bright green and partially cooked. Alternatively, microwave for 1 minute on High/100%.
Sift flour and baking powder into a bowl. Combine eggs and milk in a jug and stir into the flour mixture. Stir in the corn, zucchini, green onions, parsley and parmesan, season with salt and pepper.
Heat the remaining oil in a 22cmcm (base) non-stick frying pan over medium heat, brushing the side of the pan with the warm oil. Spread the mixture evenly into the pan. Top with asparagus, gently pressing halfway into the mixture. Crumble over the ricotta and poke into mixture with spoon. Reduce heat to medium-low, cover and cook for 10-12 minutes until base is golden and fritter is almost set.
Preheat grill on medium, remove the cover and place the pan under the grill, cook for 5 minutes or until firm in the centre and light golden. Slide onto a chopping board, cut into wedges and serve with minted yoghurt and rocket leaves.