These nutritious sweetcorn and spinach fritters offer a burst of vitamin C from the vegetables, coupled with protein from the egg. Ideal for baby-led weaning, they're perfect finger foods for introducing wholesome flavours.
Target Age: Toddlers, 1 - 3 years old
Prep: 10 mins
Cook: 6 mins
Level: Easy
Makes14 bites or 3 toddler portions
Ingredients:
1 x sweetcorn can
1 garlic clove, minced/chopped
1 spring onion, chopped
spinach leaves
50g plain flour
½ tsp baking powder
1 egg
50ml any milk of your choice
1 tsp rapeseed oil, for frying
Method:
Here's a simple guide for making tasty fritters for your little one:
Step 1: Blend and Prep
- In a food processor, blend all ingredients except the oil until they're slightly chunky but not completely smooth.
Step 2: Cooking Up Fritters
- Heat a bit of oil in a frying pan over medium heat until it's hot.
- Spoon the mixture into the pan, leaving some space between each fritter.
- Fry for under 1 minute on each side until they're lightly golden. Press down gently with a spatula while flipping to ensure they cook evenly.
- Cook in batches, then transfer the cooked fritters to a plate lined with kitchen paper to soak up excess oil. Serve them warm.
Step 3: Freezing and Reheating
- If you have extra fritters, freeze them for later. Lay them out on a baking sheet to freeze individually, then pop them into a freezer bag once frozen.
- To reheat frozen fritters, preheat your oven to 180°C (160°C fan, Gas Mark 4) and bake for about 10 minutes until they're piping hot.
- Let the reheated fritters cool to lukewarm before serving. Enjoy!
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