These fritters are ideal for those bambinos, like my toddler, who love to pick out vegetables and not eat them. You can either blitz the batter so the veg is ‘hidden’ or leave as is if your bambino doesn’t mind visible veg and the texture (see photo of the fritters, the back two are made from blitzed batter the front two aren’t).
I used the frozen mixed veggies you get in a bag but you can add any vegetables of your choice. A sweet chilli sauce works well with these fritters, my toddler enjoyed dipping her fritters in the sauce.
Prep Time: 15 mins
Cook Time: 15 mins
For the batter:
- 150g wholewheat flour
- 150g mixed frozen veg, cooked and drained
- 100ml milk
- 75g cheddar cheese, grated
- 1 scallion, finely chopped (include green leafy parts)
- 2 cloves garlic, crushed or grated
- 1.5 tsp baking powder
- 1/4 tsp dried oregano or mixed herbs
- twist of black pepper
- olive oil for frying
For the sauce:
- 1 tbsp tomato ketchup
- 1/2 – 3/4 tbsp sweet chilli sauce
- Add the milk and egg to a bowl and beat well.
- Then add in all other ingredients except the flour and mix well.
- Finally add the flour and fold in it, ensure the batter is well mixed. If you wish you can add the batter to a compact blender and blitz to form a smooth texture.
- Set a frying pan on medium and heat 1 tbsp of olive oil.
- Once the oil is hot add one heaped tablespoon of the fritter batter and cook for 4 minutes then flip and cook the other side for another 4 minutes. When you flip the fritters press down gently with a spatula. Both sides should be cooked and golden brown. (You may need to cook the original side for an additional couple of minutes post flattening, as this causes some of the batter to spread out).
- In my 10″ frying pan I was able to cook 4 fritters at a time but this will vary depending on the size of your frying pan.
- I like to lay the fritters on kitchen paper before serving to remove any excess oil.
- Mix the tomato ketchup and sweet chilli sauce and serve with the fritters.
These fritters are best served immediately but you can also refrigerate them once they have cooled in an airtight container for up to 48 hours and reheat.
Note wholemeal (UK) is the same as wholewheat (US) flour.