- In a bowl combine the Perfect Italiano Ricotta and Permesan, leeks, corn kernels, flour, eggs and a pinch of salt and pepper. Mould batter into shape.
- Heat a non-stick pan, add olive oil and cook each fritter until golden brown and cooked through.
- While fritters are cooking spiralise a zucchini (alternatively finely slice) then toss with chilli, lemon juice, olive oil and salt and pepper.
- Serve fritters with zuchhini noodles.