Let’s face it, when it comes to toddlers, we can be at a loss what to make them for dinner. (At least, without feeling guilty at what we are serving them.) Here is a great recipe for kids ages 12-18 months, though it can be munched on by older kids and even adults.
So here’s the scoop……
Preheat oven to 250°.
Peel and grate 1 medium sweet potato. (Resulting in about one cup)
Leaving on the skin, grate 1 large zucchini. (Resulting in about one cup)
Wrap the grated veggies in a clean paper towel or kitchen towel to absorb the moisture.
Then put it all in a mixing bowl.
In a separate bowl, combine 1 cup of corn flour and 1/2 tsp of baking powder. (Or if you are lazy like I am, just use the same bowl.) Add salt and pepper as desired. Then dump this mixture into the bowl you have for the veggies. Add an egg to it as well. Mix it all together.
In a large frying pan over medium heat, heat 2 tablespoons of canola oil (or lets face it, whatever you got). Scoop out large spoonfuls of batter and form them into large balls, then flatten into cakes.
In batches, cook the cakes in the frying pan with oil, turning once, until brown and crisp. Probably about 2-3 minutes total.
Use a spoon that has slots or holes, so when you pick up the cakes, the oil will drip back in the pan. Then place the cakes on a paper towel to absorb extra oil. Then put them on a baking sheet in an oven to keep warm until all the fritters are made. (P.S., you may need to keep adding oil to the frying pan as you go.)
Serve with some mustard or sour cream, or just plain. (Also a fabulous adult appetizer too.)
If you have recipes you want to have featured on CharleneChronicles that is perfect for kids (or at least your kids) email them to me at email@example.com.
Recipe from Cooking for Baby (Gold Street Press)
Image from chrissi via stock.xchng