Fritters. I love them and the mini kidgredients love them. Even better than normal fritters? Two veg gluten free fritters! These are delicious as a side, an ideal afternoon snack and even better packed in a lunch box with a serve of tzatziki.
Miss 4 and I whipped these up together using her kiddikutter knife, a grater, mixing bowl and a jug. They were quick and easy and very satisfying to make.
You’re probably looking at the ingredients list and wondering why they are only called two veg fritters. Well…that’s all because of Master 2. You see he doesn’t eat peas…so we didn’t admit to them being in them. And for once my sorcery actually worked!
By all means if you don’t need to make these gluten free, swap the rice flour for normal plain flour. Not self raising or they will puff up in the pan. Freeze them and defrost in the fridge for lunches or heat them in the oven to have with dinner. Great for the kiddies just starting out on their solids journey as they are easy to hold and soft to bite.
- 1 zucchini, grated
- 1 carrot, grated
- 1/2 cheese, grated
- 1/3 cup rice flour
- olive oil for frying
- 2 eggs, lightly whisked
- 1/2 tsp dried dill
- 1/2 cup frozen peas
- Combine all ingredients except the oil and mix.
- Heat olive oil in the base of a frying pan.
- Cook tablespoonfuls of the mixture until golden.
- Do this in batches otherwise they will stew!
- Drain off the excess oil and allow to drip on kitchen towel.
- Serve hot or cold.
Amount Per Serving: Calories: 35 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 21mg Sodium: 18mg Carbohydrates: 4g Fiber: 0g Sugar: 1g Protein: 1g