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Toddler-friendly Vegetable Fritters
- Preparation and cooking time
- Serves 12
This simple store-cupboard recipe is great for baby-led babies and toddlers whose veg intake you’re trying to increase while keeping salt levels low. I sometimes struggle to keep their menu varied enough, so adapted a few different recipes to come up with this one and so far it has proved a success
- 145g plain flour
- 1tsp baking powder
- 2 large eggs
- 85ml whole milk
- 1tbs full fat cream cheese
- Large handful of frozen veg, defrosted (I used cauliflower, sweet corn & baby carrots)
- Sunflower or olive oil for frying
- STEP 1Mix the flour and baking powder in a bowl. Chop the veg into bite-sized pieces appropriate for your child (or yourself!) and add to the flour
- STEP 2Separate the eggs. Whisk the whites to form stiff peaks. In a separate medium-sized bowl, whisk together the egg yolks, milk and cream cheese. Stir the flour mixture into the yolks, add a splash more milk to loosen if needed (it should be a thick batter rather than a paste). Season with black pepper.
- STEP 3Fold the egg whites into the batter mix, mixing well but retaining as much air as possible. Pour oil to cover the base of a frying pan and heat on high until a haze starts to rise from the pan. Drop tablespoonfuls of batter into the pan and turn the heat down to med-high. Cook for 2-3 mins per side, until golden brown: when bubbles appear in the surface of your batter they are ready to flip. Allow to cool slightly before serving to little mouths. To freeze, allow to cool completely then separate fritters with greaseproof paper in a freezer-proof container. Microwave to defrost until piping hot.