Despite growing up surrounded by fresh fruit and veggie, growing their own and eating the majority of their food prepared at home my kids are sometimes challenging to feed. I am in the same boat as you and am always looking for fast and nutritious meals that will end up in my kids stomachs and not on the floor and in the bin.
What I love about fritters is that you can make them with just about any veggies and herbs that you have in the garden or in the fridge. They are also super fast to make and you really don’t need to follow a recipe. It is simply a matter of grating a huge pile of veggies, throwing in some defrosted corn or peas, a handful of chopped herbs and chives (binding it with some eggs and flour) and voilà! Dinner for little people is ready.
- 1.5 cups grated zucchini
- 1.5 cups grated pumpkin
- 1/2 cup corn kernels
- 1/2 cup grated cheese (vegan or dairy)
- 1 handful (equal parts) basil, mint and shives finely chopped
- 1/2 cup buckwheat flour
- 1 teaspoon baking powder
- 2 beaten eggs
- olive oil to shallow fry
- Combine all the ingredients in a large mixing bowl.
- Add a teaspoon of olive oil to a non-stick frypan over a medium heat.
- Spoon in the mixture to form 8-10cm diameter round fritters.
- Flip each fritter when the underside is golden brown (approx. 3 min) and allow to cook on the other side.
- Serve warm or cool.