METHOD

1. Drop the Broccolini^® into a saucepan of boiling salted water, cook for 1 minute. Drain the Broccolini^®, then refresh under cold water, drain again then pat dry and chop.
2. Saute the bacon in a non-stick pan over medium heat for 4 minutes until lightly golden. Add the corn and cook for 1 minute. Set aside to cool.
3. Beat the ricotta, milk, egg yolks and mozzarella with a hand mixer until well combined. Sift the flour and baking powder together over the bowl then stir to combine. Stir in the Broccolini^® and corn mixture. Beat egg whites with a hand mixer to firm peaks then fold into a ricotta batter.
4. Cover the base of a large non-stick frying pan with oil and heat over medium heat. Using ¼ cup of the mixture per fritter, cook in batches for 3 minutes each side until golden and firm to touch in the centre, adding remaining oil as required. Transfer to a wire rack over a baking tray, keep warm in the oven while cooking the remaining fritters.
5. Combine the mint and yoghurt together and serve with fritters.

  Serving suggestion: This meal is best served as a side

Tip: Fritters are great cold packed in a lunchbox for school or work. Serve with tomato chutney