After a long hiatus I am back with some more toddler recipes I have tried vegetable fritters and it was a huge hit with with Anjalie. Now it has taken the place of regular snack or some times even a quick supper right before bed. The veg fritters are another one of her favourites and I love the fact that my husband who turns his nose up at veggies like zucchini loves to eat them in these fritters.
So here goes...
Ingredients
2 cups grated veggies like zucchini, potatoes, carrots, butter-nut squash, pumpkin (any veggies would do just use your imagination)
1 small onion, chopped
1 spring onion chopped
1 clove garlic, chopped
3 eggs, beaten
½ cup grated cheese (optional)
1 tablespoon chopped parsley
1 tablespoon dill
3 cups plain flour
salt and pepper to taste
2 tablespoons olive oil
Preparation method
In a colander, mix together the grated veggies and salt. Place a bowl/plate under the colander and leave the veggies to drain any excess water for 20 mins. In a bowl mix the veggies, onion, green onion, garlic, eggs, cheese, parsley, dill and flour. Season with salt and pepper. Bear in mind that the veggies already have been seasoned. The mixture should be wet but not watery. If the mixture is too dry use the excess water drained from the veggies to get them to stay together.
Heat oil in a frypan covering about 1/8 inches over medium heat. Drop tablespoons of the batter into the frying pan, flatten slightly with the back of a spatula and shallow fry until golden brown. Turn fritters over when the center appears cooked. Cook on the other side until golden brown. Add more oil to pan as needed, and continue with remaining batter.
Notes: You can use aubergine as well. However, rub oil over the aubergine, cook for 2 mins in the microwave and peel the skin off before grating it.
Cucumber raita dip:
Mix all the above in a serving bowl.
You can try making you toddler's favourite shapes with the fritters and serve them with the dip for them to enjoy.
So here goes...
Ingredients2 cups grated veggies like zucchini, potatoes, carrots, butter-nut squash, pumpkin (any veggies would do just use your imagination)
1 small onion, chopped
1 spring onion chopped
1 clove garlic, chopped
3 eggs, beaten
½ cup grated cheese (optional)
1 tablespoon chopped parsley
1 tablespoon dill
3 cups plain flour
salt and pepper to taste
2 tablespoons olive oil
Preparation method
In a colander, mix together the grated veggies and salt. Place a bowl/plate under the colander and leave the veggies to drain any excess water for 20 mins. In a bowl mix the veggies, onion, green onion, garlic, eggs, cheese, parsley, dill and flour. Season with salt and pepper. Bear in mind that the veggies already have been seasoned. The mixture should be wet but not watery. If the mixture is too dry use the excess water drained from the veggies to get them to stay together.
Heat oil in a frypan covering about 1/8 inches over medium heat. Drop tablespoons of the batter into the frying pan, flatten slightly with the back of a spatula and shallow fry until golden brown. Turn fritters over when the center appears cooked. Cook on the other side until golden brown. Add more oil to pan as needed, and continue with remaining batter.
Notes: You can use aubergine as well. However, rub oil over the aubergine, cook for 2 mins in the microwave and peel the skin off before grating it.
Cucumber raita dip:
2 cups natural/plain yogurt (beaten)
2 large cucumbers (seeds removed and grated)
1 tsp ground roasted cumin (optional)
2 large cucumbers (seeds removed and grated)
1 tsp ground roasted cumin (optional)
salt and pepper to taste
Mix all the above in a serving bowl.
You can try making you toddler's favourite shapes with the fritters and serve them with the dip for them to enjoy.
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