Corn and ricotta fritters

1. Sift flour into a large bowl. Stir in combined eggs and milk to form a thick batter. Stir corn, ricotta and onions through. Season to taste.
   
   
2. Spray a large frying pan with oil and heat on medium. Spoon heaped tablespoonfuls of corn mixture into pan in 3 batches. Cook 2-3 minutes each side, until golden and cooked through. Transfer to a baking paper-lined oven tray and keep warm (see tip).
   
   
3. Top corn fritters with rocket leaves, avocado and smoked salmon slices. Serve with lemon wedges.

• Keep fritters warm in a slow oven, 150°C , until ready to serve.
  
• If preferred, serve with crispy prosciutto and roast cherry tomatoes.