Time: 20 minutes
2 carrots, grated
Red pepper, diced
3 spring onions, sliced
100g Self raising flour
¼ tsp mustard powder (optional)
3 tbsp milk
You might also like
Bacon, leek and cheese muffins
I used to make these vegetable fritters when both our kids were weaning and just starting to explore food as they are a great finger food. They are also a great way of introducing different vegetables to kids, especially if you combine them with something they already know and love.
Now that Hannah and Lewis are a bit older we just make them now and again as a side dish at dinner time or for a lunch time snack. I like to add in lots of different coloured vegetables to make it look it look more interesting but you could use anything you like.
Measure out the dry ingredients
Get your toddler to measure the flour (100g) into a bowl using a spoon. While they’re doing that add the mustard powder (1/4 tsp) and season with salt and pepper.
Add the wet ingredients
Break the 2 eggs into a separate bowl or measuring jug. You could add them straight in, or if you are worried about stray egg shell going in do it into a small bowl first. Add the milk (3 tbsp). Your toddler can help you measure these out as it doesn’t matter too much if you put a little too much in.
Give your toddler a fork or whisk and get them to mix the egg and milk together. Pour the mixture slowly into the flour and stir it together.
Add the vegetables to your mixture. You could get your kids to help you grate and chop the vegetables if they are able to. I prepared the vegetables when the kids were at nursery so we could save time and just add them straight in.
Cook your vegetable fritters
Heat a little oil in a pan and then dollop your mixture into little fritters. If you or child is old enough, they could do this for you. Cook for a few minutes on each side. They’re ready when they’re browned a little on each side.
Serve and enjoy!