Sweetcorn, Ricotta and Polenta Balls (v)

These crispy golden balls make for a great party snack. You can make the balls in advance, just refrigerate and fry just before serving.

TOMATO SAUCE

400 gram tin finely chopped tomatoes

2 cloves garlic, crushed

1 tablespoon caster sugar

1 teaspoon dried oregano

¼ teaspoon chilli flakes, optional

1 handful fresh basil

sea salt and ground pepper

SWEETCORN, RICOTTA AND POLENTA BALLS

2 sweetcorn in the husks

2 small zucchini, grated and liquid squeezed out

1 cup instant polenta

⅔ cup finely grated parmesan cheese, plus extra to finish

250 grams ricotta cheese

1 large egg

2 teaspoons table salt

3 cloves garlic, crushed

3 tablespoons chopped fresh chives

2 tablespoons chopped fresh parsley

½ teaspoon dried oregano

¼ teaspoon chilli flakes

TO COOK

1 cup fine breadcrumbs

neutral oil for frying

TOMATO SAUCE: Combine all the sauce ingredients in a pot, bring to a low simmer and cook for 25 minutes. Remove from the heat and set aside.

SWEETCORN, RICOTTA AND POLENTA BALLS: Heat 2 cobs of sweetcorn in the microwave for 6 minutes. Use a sharp knife to cut the ends off then push the cob through the sliced end to remove the husk and silk. If you don’t have a microwave, trim the raw sweetcorn and remove the husks and silk. Bring a large pot of water to the boil. Add the corn and cook for 5 minutes or until tender.

Use a sharp knife to slice the kernels off the cob then place in a bowl along with the remaining ingredients and mix until well combined.

TO COOK: Take golf ball-sized spoonfuls of the mixture and roll into balls. Roll in breadcrumbs and place on a tray while you assemble the remaining balls.

In a saucepan, bring 5cm of oil to 180°C. Fry the balls in batches for roughly 5 minutes until golden and cooked through. Move them around with a spoon to stop them from sticking together.

Use a slotted spoon to remove the balls from the hot oil. Place on a tray lined with paper towels to drain.

Serve the balls topped with sea salt, finely grated parmesan and the tomato sauce. MAKES APPROX 30 BALLS