You there! Welcome Amy to the Veggie Mama train. I don't want to talk about her because she is impossibly beautiful, stylish, funny and nice. If I didn't like her so much, I'd slap her soundly. Go peep her blog Absolute Amy if you like fashion, beauty and gawking at perfect people :)
This Taste recipe calls the recipe vegetable fritters, but I think they are more like pikelets. They are packed with veggies, and my18-month-old daughter loved them. She especially liked dipping them into her sour cream.
I have to confess I loved them too. They were delicious with sour cream and sweet chili sauce, and would even be yummy with avocado salsa.
1 cup (150g) self-raising flour
1/2 cup (80g) wholemeal self-raising flour
1/2 teaspoon salt
420g can corn kernels, drained.
1 medium carrot, peeled, coarsely grated
1 medium zucchini, ends trimmed, coarsely grated
1/2 cup (40g) coarsely grated light cheddar
3 eggs, lightly whisked
1 cup (250ml) milk
2 tablespoons olive oil
reduced-fat sour cream, to serve
sweet chili sauce, to serve
1. Sift the combined flours and salt into a large bowl. Add the corn, carrot, zucchini and cheddar and stir to combine.
2. Whisk the egg and milk together in a jug. Add to the flour mixture and stir to combine.
3. Heat the oil in a large non-stick frying pan 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 a further 1-2 minutes until golden brown and cooked through. Transfer to a plate. Repeat in 3 more batches with remaining batter to make 12 fritters (I made 16 pikelets out of the batter).
4. Serve topped with sour cream.
I put the leftover pikelets into individual freezer bags so I can pull them out for a healthy lunch or snack.
They taste much better than they look - yummy, easy AND healthy!
Have you tried a new recipe lately? Do you have a great recipe for your toddler?