Florida Sweet Corn and Ricotta Fritters


  • 2 ears Florida sweet corn, kernels removed
  • 4 ounces ricotta cheese
  • 2 large eggs, beaten
  • ½ bunch fresh cilantro, chopped fine
  • ⅓ cup self-rising unbleached or whole wheat flour
  • Oil for deep frying (neutral oil such as vegetable)
  • Sea salt and fresh ground pepper, to taste


  • Serving Size:
  • Cook time:
  • Add oil to a large (and heavy-bottomed) pot and preheat on medium-high. *Do not overfill as oil will rise during frying.
  • The oil temperature should reach 350-375° F for proper frying; check temperature with a food-safe thermometer.
  • In a medium bowl, combine the corn, cilantro, ricotta, eggs, flour, and a pinch of sea salt and pepper.
  • Allow batter to rest for 5 minutes before frying.
  • Carefully add spoonfuls of batter to the oil and fry for 2-3 minutes or until cooked all the way through.
  • When done, remove from the oil with a slotted spoon allowing any excess oil to drain.
  • Place on a paper towel-lined pan to cool.
  • Season with sea salt and pepper, to taste.
  • Serve with low-fat sour cream if desired.