Turn the kids into mini chefs with easy-to-follow recipes that look great, taste yum and (shhh!) are good for them, too.

RECIPES & FOOD STYLING KERRIE WORNER
STYLING IMOGENE ABADY
PHOTOGRAPHY NICKY RYAN

Sift 1 cup of plain and 3/4 cup of self-raising flour into a bowl. Whisk together 3 eggs, 1 1/4 cups of milk and a 310g can of creamed corn until well combined and smooth. Stir in 250g crumbled ricotta cheese. Season with salt and ground white pepper. Grease a non-stick frying pan with a little butter and put over a medium heat. Cook 1/4 cupfuls of the mixture until the top of the batter begins to bubble. Turn over and cook for 1-2 minutes, until golden. Repeat with remaining batter. Stack the fritters and cover to keep warm. Serve sprinkled with sea salt and topped with shaved leg ham. Add a little butter on top, if desired.

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