Sift 1 cup of plain and ¾ cup of self-raising flour into a bowl.
Whisk together 3 eggs, 1 ¼ 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 ¼ 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.