Today has been a looooooonnnnng day.
Poor little Mr H. is teething badly and in a world of pain and Miss G. has been feeling unwell too.
Dealing with sick kids has to be one of the hardest parts of parenting. It totally breaks my heart to see them unwell and upset.
Thankfully, Mr H. finally went down for his afternoon nap and I was able to make these super simple zucchini and brussel sprout fritters for supper.
These fritters are not only absolutely delicious but are chockfull of delicious vege, I managed to sneak 3 zucchini and 8 brussel sprouts into the batter, alongside a huge handful of fresh herbs. The halloumi cheese not only binds the fritters together gorgeously but adds the most sublime salty unique flavour. The cheese also helps the fritters fry to golden gorgeousness. You’ll notice the fritters feel quite fragile when just cooked but as they start to cool they firm up beautifully, all thanks to the halloumi.
In terms of baby led weaning, vegetable fritters are perfect for beginners. They’re easy for little hands to pick up and the texture makes them easy to nibble on. Fritters also freeze beautifully, simply allow them to cool, wrap individual portions, pop into a freezer safe container and stash in the deep freeze for up to 3 months. They take no time to defrost so it’s lovely knowing a simple supper is never too far away. So far on our baby led weaning journey we’ve created fritters made of zucchini, carrot, sweet potato, spinach and ricotta, mixed vegetable and sweet corn. Fritters are a great way to get delicious nutritious vege into the little ones.
I really didn’t have much hope of either of my little ones eating their dinner tonight but I was pleasently surprised. The pain medication and teething gel must have given Harry just enough respite for him to devour two fritters, alongside a few cherry tomatoes and Miss G. also happily tucked in and eagerly made her way through two fritters alongside a little ricotta. Hubby and I also enjoyed the fritters alongside a poached egg, crispy bacon and a drizzle of store-bought hollandaise.
To create your own batch of gorgeously golden zucchini and brussel sprout fritters simply…
Begin by placing the zucchini, brussel sprouts, spring onions, halloumi, basil, mint, lemon zest, eggs, buttermilk and flour into a large mixing bowl.
Mix thoroughly to combine.
Heat a little olive oil in a non stick frying pan over low-medium heat. Place heaped tablespoons of the mixture into the pan and cook for 3-4 minutes each side or until golden and cooked through.
Place the fritters onto a plate lined with kitchen paper and continue frying until no batter remains. You’ll notice the fritters feel quite tender but as they begin to cool they firm up beautifully.
Serve the gorgeously crisp vege studded fritters alongside a big dollop of smooth ricotta and lemon wedges. Enjoy x
zucchini & brussel sprout fritters
adapted from Donna Hay ‘Fresh & Light’ Issue 1
makes approx. 15 fritters
3 zucchini, coarsely grated
8 brussel sprouts, shredded
200 grams halloumi, grated (I made light work of all of the grating by using my food processor)
2 green onions (scallions or spring onions), thinly sliced
1/2 cup mint leaves, chopped
1/2 cup basil leaves, chopped
zest of 1 lemon
2 garlic cloves, crushed
3/4 cup (95 grams) plain flour
2 tablespoons buttermilk
olive oil, to fry in
ricotta and lemon wedges, to serve
Place the zucchini, brussel sprouts, halloumi, spring onions, mint, basil, lemon zest, garlic, flour, eggs, and buttermilk into a large bowl and mix to combine. Heat a little olive oil in a non stick frying pan over low-medium heat. Place heaped tablespoons of the mixture into the pan and cook for 3-4 minutes each side or until golden and cooked through. Place the fritters onto a plate lined with kitchen paper and continue frying until no batter remains. You’ll notice the fritters feel quite tender but as they begin to cool they firm up beautifully thanks to the halloumi. Serve the gorgeously crisp vege studded fritters alongside a big dollop of smooth ricotta and lemon wedges. Enjoy x
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