Corn, Pumpkin & Ricotta Hash Browns
- 2 corn cobs, husk and silk removed
- 150 g fresh ricotta
- 1 egg, lightly whisked
- 40 g self-raising flour
- 250 g piece butternut pumpkin, deseeded, peeled, coarsely grated
- salt & freshly ground black pepper
- 60 ml olive oil
- Use a sharp knife to cut down the length of each corn cob, close to the core, to remove the kernels.
- Cook corn in a saucepan of salted boiling water for 5 minutes or until tender (see microwave tip 1).
- Drain well.
- Combine the ricotta and egg in a large bowl and whisk until smooth.
- Add the flour and stir until combined.
- Add the pumpkin and corn.
- Season with salt and pepper and stir to combine.
- Heat 2 tbs of the oil in a large, heavy-based frying pan over medium heat.
- Spoon 1/3 cup (80ml) of pumpkin mixture into the pan and flatten slightly.
- Repeat to make 3 more hash browns.
- Cook for 3-4 minutes each side or until brown and cooked through.
- Transfer to a plate lined with paper towel and cover loosely with foil to keep warm.
- Repeat in 1 more batch.
corn cobs, fresh ricotta, egg, flour, butternut pumpkin, salt, olive oil
Taken from www.food.com/recipe/corn-pumpkin-ricotta-hash-browns-319118 (may not work)