Vegetable fritters
- 09.03.2017
- 827
Pack more veges into kids meals with these fast and delicious fritters.
Recipe «Vegetable fritters» presented in category Recipes / Child, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 1 cup self-raising flour, 1/2 cup wholemeal self-raising flour, 1/2 tsp salt, 420g can corn kernels, drained, 1 medium carrot, peeled, coarsely grated , 1 medium zucchini, ends trimmed, coarsely grated, 1/2 cup coarsely grated light cheddar, 3 eggs, lightly whisked , 1 cup milk, 2 tbsp olive oil, Reduced-fat sour cream, to serve, Sweet chilli sauce, to serve.
Ingredients:
- 1 cup self-raising flour
- 1/2 cup wholemeal self-raising flour
- 1/2 tsp salt
- 420g can corn kernels, drained
- 1 medium carrot, peeled, coarsely grated
- 1 medium zucchini, ends trimmed, coarsely grated
- 1/2 cup coarsely grated light cheddar
- 3 eggs, lightly whisked
- 1 cup milk
- 2 tbsp olive oil
- Reduced-fat sour cream, to serve
- Sweet chilli sauce, to serve
Instructions
- Sift the combined flours and salt into a large bowl. Add the corn, carrot, zucchini and cheddar and stir to combine.
- Whisk the egg and milk together in a jug. Add to the flour mixture and stir to combine.
- Heat the oil in a large non-stick frypan over medium heat. Pour three 1/4-cupfuls (60ml) of mixture into the pan and cook for 2 minutes or until bubbles rise to the surface. Use a spatula to turn and cook for a further 1-2 minutes or until golden brown and cooked through. Transfer to a plate. Repeat in 3 more batches with remaining batter to make 12 fritters.
- Serve topped with sour cream and sweet chilli sauce.