Wednesday, 5 June 2013

Sweetcorn Fritters for babies, toddlers and even grown ups!

11:55am, he normally has his lunch at some point between 11:30 and 12.  Panic!  What on earth do I cook?  Considering Grandpa had given him a pack of cheese and onion crisps for his snack (thanks Grandpa) I wanted healthy!

So this is what I came up with from the contents of my fridge and freezer.  Not only did it make a meal out of simple vegetables, (served with peas and broccoli we were racking up our 5 a day) but with a bit of extra sweet chilli sauce for Mummy on top, it officially rocked!

My 3 year old ate two and a half and Mummy had three but the last half of his got dropped on the floor and it led to a HUGE meltdown because he'd lost it.  The sure sign of a well received recipe!

The sweet chilli sauce obviously introduces a bit of sugar and spice so miss out if you prefer for very little ones but it does add some interest.  I reckon this would be a cracking recipe for baby led weaners.



Sweetcorn Fritters serves 1 adult and 1 toddler

Ingredients
70g, 2.5 oz Self Raising flour (or Plain / all purpose flour plus 1 tsp baking powder)
1 egg
2-3 tbsp milk
2-3 tsp Sweet Chilli sauce (mine is quite mild so I used 3)
90g A generous 3oz Frozen sweetcorn kernels, defrosted*
Spray oil or a little vegetable oil to cook

Method

Mix the egg into the flour then gradually mix in the milk until you get a batter.  Mix in the sweet chilli and the sweetcorn kernels.

Heat up a frying pan and either using spray oil or a thin film of oil, fry spoonfuls of the mix and cook on medium (not too high) heat, flipping a few times until cooked through.  It will take about 3-4 minutes per batch.


I found the easiest way to tell if they were cooked was to press on them and check no batter was oozing out and they were firm in the middle.  They don't bubble on top like normal thick pancakes would.

Serve adding a little extra sweet chilli sauce or ketchup if liked.  Might be nice as a breakfast dish but great just for lunch!



*To defrost quickly, put into a bowl with cold water and drain after a few minutes.

Apologies for the lack of decent photo, currently I'm back onto my compact camera, last seen used on this blog more than a year ago!  Sad thing is there is a certain amount of cost to taking decent photos of food; compact cameras can get pretty much everything in terms of composition, as that's down to you but the fact is they're just not as adjustable as an SLR.  Not that I can pretend to be any kind of expert!

If you liked this recipe you might like cheddar and sweetcorn muffins














or thai fish cakes using sweet chilli sauce




6 comments:

  1. They look really tasty - thank you for sharing :)

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  2. These look very good. I make a version with sweet corn, peppers, spring onions and a little bit of cumin for seasoning. I serve them with yoghurt or creme fraiche and salsa. My grown up kids wolf them down and I can hardly keep up with the demand. A nice alternative to meat dishes.

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    Replies
    1. Ooh that sounds really interesting!

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  4. Just made these for my 9 month old. He ate every bit, nothing on the floor! Thank you! I thought they were scrummy too :)

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