Thursday, 5 March 2015

Recipe: Carrot Fritters

Carrots are one vegetable that Lyra is really fussy about, she will eat them cooked in a stew or soup but if I just boil or steam them she won't even try them.  It is like she knows that they aren't going to be soft enough, or just bleurgh...I don't get it.

In a bid to get her to eat more than a couple of pieces of carrot we made some fritters together. For the last week or so Lyra has been helping me make EVERY snack and meal we've had by standing up on her little step stool and chucking ingredients into bowls or onto plates. Having Lyra help me is so much fun, but it really takes a lot of organisation and planning on my I have to think about how much chopping I might have to do, if there is any raw meat or eggs, how long things take to actually cook (patience isn't a trait she has developed yet) and I also have to try to get all the ingredients and stuff out and ready before she pulls the stool over to the counter and climbs up.  

These fritters are great because they don't have any added egg so it doesn't matter so much if little ones feel the need for quality control.  We managed to make the batter for the fritters and fry them with very little difficulty, the hardest part was letting them sit until dinner time (that pesky patience again).  Lyra ate 2 and a half with her dinner of leftover stuffed pepper, and I enjoyed 4 with some salad and couscous. There were 4 or 5 leftover and they tasted great cold the next day.  

Carrot Fritters

200g grated carrots (or courgettes, or a combination) 
50g grated cheddar cheese
50g plain flour
pinch of ground cumin
pinch of ground coriander 
2 TBSP water 
oil for pan frying

In a bowl combine veg, cheese, flour and spices and mix to distribute the ingredients. 
Add the water a little at a time until you have a batter that is sticky but not runny. 
Heat a frying pan on medium heat and add the oil. 
Once the oil is hot gently plop TSBPs of the mixture into the pan and flatten slightly with the back of a spoon. 
Fry for 3-4 mins on one side, flip carefully and fry until golden on the other side. 
Remove from pan and place on paper towel to soak up any extra oil. 
Repeat until all the batter is cooked. 

We put ours in an oven proof dish and kept warm in the oven for a couple of hours until SOMEONE couldn't stand it anymore and started crying at the kitchen door. 

Enjoy with some creme fraiche for dipping, or on their own. 

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