Carrot and Zucchini Fritters

21 Feb

When I started cooking dinner tonight I had hoped that it would be a quick throw things together kind of meal… Thomas had different ideas. As soon as he heard me rattling around in the kitchen he came running in yelling at me “help! help!”, meaning he wanted to help.

So he helped me find the carrots and zucchini in the fridge and watched while I started to grate the first carrot and then got distracted with the second one and started rolling it over the lounge exploring all of the “bumps”. Toddlers don’t really have that great an attention span (if you didn’t already know) and Thomas wasn’t really in the best of moods today either.

He then watched as I grated the cheese and we sang “this is the way we grate the cheese” which he thought was quite funny (he didn’t mind tasting bits of the grated cheese either).

The best part of the whole experience was beating the egg whites. Thomas was fascinated watching how the egg whites got bubbles in them and then went fluffy.

After that he went off to watch Playschool and left me to do the rest…

This recipe is one I found on the Sydney Markets Fresh for Kids website. There are lots of great recipes on there using fresh fruits and vegetables and they’re pretty simple to make as well. I made these the other night and they were so yummy. They can also be frozen (if there’s any leftover).

Ingredients (makes 16):

3 (about 375g) small zucchini

2 (about 250g) medium carrots peeled

4 green onions thinly sliced

1 cup reduced fat grated tasty cheese

2 eggs separated

1/2 cup plain flour

1 tsp baking powder

vegetable oil for shallow frying

Method:

1. Coarsely grate zucchini and carrots. Using your hands squeeze vegetables to remove excess moisture and pat dry with paper towel. Place vegetables into a medium bowl.

2. Add green onions, cheese and egg yolks and mix well to combine. Sift flour and baking powder together and stir into zucchini mixture.

3. Whisk egg white in a small bowl until soft peaks form. Using a metal spoon, gently fold egg white into zucchini mixture.

4. Heat oil in a frying pan over medium heat. Using 2 tbs mixture per fritter, spoon mixture into pan and cook fritters for 3-4 minutes on each side or until golden and cooked through. Drain on paper towel and serve immediately. (I try to use as little oil as possible).

Thomas (at 2) isn’t involved in the actual cooking of the fritters. He is far too quick and unpredictable to be trusted near hotplates and hot oil but older children could help in this process. I’d say when he is about 5 or 6 is when I would be happy to let him be near the stove, maybe just watching to start with.

Skills your child will be developing:

  • colour recognition – talk about the colour of the vegetables, cheese, eggs
  • fine motor skills and muscle development when squeezing the vegetables and also beating the egg whites
  • language skills – there are many words and concepts that you can introduce to your child in this experience such as grate, whisk, fold, sift, not to mention labelling the vegetables and other ingredients
  • maths skills when measuring ingredients

This recipe is a great way to get some vegetables into your kids. I know that I’m finding that difficult at the moment but these seem to be a winner!

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One Response to “Carrot and Zucchini Fritters”

  1. Kirbykids February 23, 2011 at 10:46 am #

    I love that this recipe include vegetables as I’m always keen to get my kids to eat more. Thanks for the receipe, I will definitely give it a go!

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