Fritters are a must in any family’s armamentarium for quick, vegetables-packed meals. The principles are easy: 2-3 cups grated veges plus one egg (or flax seed egg), seasoning or spices and 1/2 -3/4 cup flour (this can be any type of flour from cake to whole-wheat to spelt, almond or chickpea).
2 cups grated zucchini
1 cup cooked sweetcorn
1 clove of garlic crushed and diced
1 teaspoon of paprika
1 whisked egg
1/2 cup of flour
Salt and pepper to season
1 handful of chopped basil
Grate the zucchini coarsely and place in a colander. Sprinkle with salt and leave for 10 mins. Thereafter, squeeze out the excess water and place in a bowl with all the other ingredients.
Heat a frying pan with a tablespoon of olive oil and once warm, place a tablespoon of mix flattened into a fritter into the pan. Repeat until all the mix has been used. Flip once the bottom of the fritter has browned.
Serve warm and crunchy or add to your little one’s lunchbox for a vege-filled snack or freeze for another day quick fix for a hungry tummy.
You can use a range of veges just keep the proportions the same.
What are your favourite combinations?
Don’t skip the steps to reducing the water content in water- rich veges.
Also don’t be tempted to flip your fritters to early, wait until the bottom looks browned.
Serve with a yummy dipping sauce if your little person likes to dip away- our favourites are chutney and home made sweet chilli sauce.
Let us know what you and your kiddies think of them?
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