Tried out this recipe for “Little Vegetable Fritters” from my go-to cookbook the other day - and although it took 2 tries, I consider these a healthy success!
I had a feeling Annabelle would like them (eventually), because she loves these little “Broccoli Bites” that we buy at the Safeway, which are simply crispy broccoli nuggets you throw in the oven for 15 minutes. She has gotten MUCH, much pickier over the last month with her food - and at moments when she will refuse everything under the sun, she will eat a broccoli bite. That said - I wanted to expand the options but stay in the same acceptability arena...hence the veggie fritters.
The recipe isn’t super easy, but it’s not that difficult either. As I get older & try to feed myself & mainly the baby healthy food - this is par for the course if you’re doing home cooking, no matter what the recipe is. I’ll say the most time consuming part was grating the zucchini & sweet potato. I’ve also found that with most recipes in this book, I can do most of the prep during nap time - and then refrigerate it all & come back to the actual cooking execution once she’s down at night. When I break it up into 2 parts, it doesn’t feel like it took too much time.
Below is the recipe, as well as a link to the cookbook on Amazon. Enjoy!
LITLE VEGETABLE FRITTERS
Ingredients:
1 medium sweet potato
1 large zucchini
1 cup of corn flour (I substituted with organic flour)
1/2 tsp baking powder
salt & pepper
1 beaten egg
2 tbsp canola oil
Sour cream or mustard for dipping (we didn’t do this, I didn’t want to engage in the mess!)
(Makes 15, two-inch fritters)
Directions:
Preheat oven to 250 degrees F.
Peel & grate sweet potato & zucchini (leave skin on zucchini) - enough to get you 1 cup of each. Wrap veggies in a paper towl & squeeze to get out excess moisture. Put grated veggies in a bowl.
In another bowl, combine the flour & baking powder, and season with salt & pepper. Add this flour mixture, along with the beaten egg, to the veggie bowl & stir.
In a frying pan over medium heat, heat canola oil. Scoop out spoonfuls of the veggie batter and form into balls with hands - then flatten with palm. Cook fritters until brown & crisp on both sides (usually 2-3 min total). Transfer fritters to a paper towel to absorb the excess oil. Voila - you’re done!
Buy the Cooking for Baby cookbook on Amazon.com.