Ben will quite happily eat vegetables in other things but he tends to ignore them by themselves so I thought I’d try making some fritters and see how he got on with them. They also have the benefit of making certain vegetables easier to handle as at 8.5 months he can’t yet pick up anything smaller than a sultana (and struggles with those). So far I have tried both sweetcorn and pea fritters and both have gone down well. Next on my list is some mixed vegetable fritters so I will report back on how those have gone when we have tried them out.
Sweetcorn and Cheese Fritters
Adapted from Little Grazers
- 50g plain flour
- 1 egg
- 1/2 tsp of baking powder
- sprinkle of paprika and nutmeg
- 1 cup sweetcorn
- 50g hard cheese e.g. cheddar, grated
- Oil for frying
- In a bowl, whisk together the flour and egg.
- Add the sweetcorn, paprika, nutmeg and cheddar.
- Add the milk a little at a time until you have a thick batter.
- Heat some oil in a frying pan over a medium high heat .
- Add a few spoonfuls of the batter to the pan.
- Fry until both sides are lightly golden, flipping them over half way through.
- Repeat with the remaining batter.
Adapted from My Lovely Little Lunchbox
- 500g peas
- 3 eggs
- 1½ cup plain flour
- 1 tsp baking powder
- 1 handful of fresh basil
- 1 tbsp lemon juice
- Vegetable oil, for frying
- Place 1 cup peas aside to fold into the mixture later.
- In the bowl of a food processor place the peas (if frozen, they’ll need defrosting first), eggs, flour, baking powder, basil and lemon juice. Pulse until combined.
- Transfer to a bowl and fold through remaining peas.
- Heat a lightly oiled frying pan to medium-high heat. Add a few spoonfuls of the batter to the pan and cook for a couple of minutes.
- Flip and cook the other side until golden brown.
Both types of fritters will keep in the fridge for a few days and can be reheated in the microwave. They can also be frozen then defrosted and reheated in the microwave.