Coriander Zucchini and Corn Fritters


Stop fretting, just eat a fritter…

While we were in India among other things one of the big things to happen was, Samuel Kabir eating solids. Yes my little boy is growing up way too quickly but I couldn’t be more excited. I was so eager for him to start solids, so I could cook some real tasty treats for him.

I adopted the ‘baby led weaning’ approach for introducing SammyK to solids. I’m not going to bore you with the details of baby led weaning. In essence there are no purees, no ice-cube trays, no food processor, no potato masher, no baby rice, no weird fruit and veg combos. It’s just you and your child, eating food that you enjoy with you and your family.

So today I made my little prince zucchini and corn fritters for breakfast. There was a salt free baby version and a salted adult version with lemon chaat masala yogurt aioli. 

  

 
Ingredients: 10  Cooking time: 15 minutes

Serves : 2

  • One zucchini, grated
  • One small can of creamed corn
  • Half a bunch of coriander, finely chopped
  • One egg
  • One heaped tablespoon plain flour
  • One heaped tablespoon breadcrumbs
  • One teaspoon garam masala (optional)
  • Half a teaspoon chilli flakes
  • Salt to season
  • Olive oil to pan fry

Begin by squeezing out all the water from the zucchini and transfer it to another bowl. In the same bowl add all the other ingredients and mix well using your hands.

  
Heat olive oil in a non stick pan. Now pour one tablespoon per fritter in the pan. Let them cook on a medium heat. Flip over gently to the other side once the edges are browned.

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Cook on both sides until golden brown. The key to a good fritter is crispy on the outside and yet moist (sorry, for lack of a better word) on the inside.  

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To make the aioli to go with the adult version – In two tablespoons of Greek yogurt add quarter teaspoon on chaat masala, one teaspoon lemon juice and one teaspoon extra virgin olive oil. Voila done! 

Your lip smackingly delicious fritters are ready to be served. 

 

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