What I love most about sharing my baby led weaning recipes on my lovely little lunch box is meeting and talking to you beautiful mama’s!
I love receiving your emails and comments and adore hearing all about your baby led weaning wins.
Lately, a lot of mama’s about to embark on the baby led weaning journey have been asking me the same question, ‘I am really confused about what foods to begin baby led weaning with, do you have any recommendations?’.
My answer each and every time: vegetable fritters.
When we first began baby led weaning with Miss G. vegetable fritters were our go to meal!
No only are they super simple to prepare and jam packed with a tonne of wonderful vegetables but they’re the perfect shape and texture for teeny tiny little hands to hold and nibble on with ease. When beginning baby led weaning always keep in mind food offered to your little one should be chip shaped (i.e. long and rectangle) and have a texture that is able to be squished between your finger and thumb.
And although we may be nine months into our baby led weaning journey, Miss G’s. still adores her vege packed fritters so today I cooked us up a batch of gorgeously golden spinach and ricotta fritters. Unbelievably simple to prepare, these delicious fritters are chock full of spinach and flavoured with lemon zest and a little parmesan cheese.
Miss G. couldn’t wait to tuck in and quickly gobbled up two spinach flecked fritters along with a simple salad of tomato and zucchini ribbons.
To read more of my tips on getting started with baby led weaning click here.
To create a batch of these gorgeously golden spinach & ricotta fritters simply…
Begin by placing the ricotta, spinach, parmesan, flour, eggs and lemon zest into a large bowl.
Mix thoroughly to combine.
Heat a non stick frypan to medium heat and drizzle in a little olive oil. Use two tablespoons to ladle the mixture onto the fry pan and cook for 2-3 minutes each side or until golden.
Place the fried fritters onto an oven tray lined with baking paper and pop into the oven for 5 to 10 minutes or until the fritters are cooked through.
Allow to cool slightly before serving alongside a simple salad of chopped tomato and ribbons of zucchini.
spinach & ricotta fritters
500 grams fresh ricotta
250 grams frozen spinach, thawed and squeezed of excess water (or 500 grams baby spinach, steamed)
1 cup parmesan
6 tbs plain flour
zest of 1 lemon
olive oil, to fry in
cherry tomatoes and zucchini ribbons, to serve
Preheat oven to 180 degrees celsius (350F). Place the ricotta, spinach, parmesan, eggs, plain flour and lemon zest into a large bowl and mix thoroughly to combine. Heat a nonstick frypan to medium heat and drizzle in a little olive oil. Use two tablespoons to ladle the batter into the frypan, cook for 2-3 minutes each side or until golden. Place the fritters onto an oven tray lined with baking paper and bake for 5-10 minutes or until cooked through. Allow to cool slightly before serving alongside a simple salad of chopped cherry tomatoes and ribbons of zucchini. Enjoy x
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