I don’t think a week goes by without me frying up a batch of gorgeously golden vegetable fritters. Easy for little hands to pick up and nibble on and jam packed with wonderfully nutritious vegetable, fritters make the perfect baby led weaning food, especially for blw beginners!
I also adore the fact that fritters freeze beautifully and last up to three months in the deep freeze. When days go to the doghouse and I have no chance (or desire) to rustle up dinner I often pull out a few fritters from the freezer for a simple stress free supper.
This weeks batch is made up of sweet corn, carrot, zucchini, sweet potato and flavoured with a little lemon zest and fresh basil and they are delicious.
After stirring the batter together, I decided to add another egg and more flour to create a little more batter around the veggies. This helps them to cook evenly and also makes the fritters easier to flip. I recommend frying a ‘test’ fritter to begin with to check that you have the right consistency, i.e. the fritter holds shape. If you’re having a little trouble simply add another egg and a further half cup of plain flour. I also recommending cooking these fritters in a non stick frypan over low to medium heat. A lower heat will ensure the fritter cooks evenly and through the middle without over browning on the outside.
I served these fritters alongside a very simple salad of tomato wedges and fresh basil leaves and the kids gobbled them up.
To create your own batch of easy peasy vege packed vegetable fritters simply…