Whether you’re planning a picnic, need some healthy snacks for a family day out or just something to keep hunger at bay at home, these fritters are the perfect finger food for babies – super easy to make with whatever seasonal vegetables you have to hand.  The recipe uses beetroot, kale, squash and sweetcorn to create these delicious savoury treats. Although great for little ones, we think the whole family will love them.

Recipe: Organix Rainbow Fritters

  • Makes 6 -8 fritters (simply multiply the recipe to make in bulk)
  • Suitable for freezing
  • From 10 months

Ingredients

Basic batter
• 1 egg
• 1 tbsp flour (gluten free if preferred)
• Oil for cooking

For our fritters we used the following;
• A handful of sweetcorn (for yellow)
• A mixed handful of kale, peas and spring onions (for green)
• A handful of butternut squash (for orange)
• A handful of beetroot (for red)

Optional – You could also use any of the following as well or instead;
• Celeriac
• Swede
• Parsnip
• Potatoes
• Spinach

Optional extras;
• Different cheeses
• Fresh or dried herbs
• Sautéed onion and garlic
• Spring onions
• Spices

Method

  1. Make a batter in a large bowl by whisking the egg and flour together.
  2. Prepare your chosen seasonal vegetable/s. Root vegetables are best if par-boiled, cooled, then grated. Leafy vegetables can be shredded very finely and mixed in raw. Kale is quite a tough green and may benefit from being steamed very lightly first.
  3. Divide your batter if making more than one colour, then stir your prepared vegetables into the batter and add any herbs or extras of your choice (some grated cheese works well, or a pinch of spice such as ground cumin, or even some sautéed onion and garlic).
  4. Heat a little oil in a large frying pan on a medium heat. Add a spoonful of the vegetable batter and gently spread to create a little circular fritter about 6cm across (you should be able to fit about 4 fritters in your pan at a time). Cook on a medium heat for about 5 minutes, then carefully turn over with a fish slice and cook the other side until golden.
  5. You can keep the cooked fritters warm in a low oven whilst you cook the rest, this also helps to cook the fritter through.
    6. The fritters are delicious eaten warm or cold, and can easily be reheated in the oven. Ensure they are cooked all the way through before serving.
  6. Serve with a salad or some steamed greens as part of a meal, or as a nutritious snack on their own or with a dip such as hummus or guacamole or even a soft cheese spread for taking on a picnic.

They can be made in bulk and kept in the fridge for a couple of days or frozen. They can be made at any time of year with whatever vegetables are in season; try grated courgette with mint and feta for a summer treat!

Flavour combination ideas:
• Kale, pea, mint, spring onion and goat cheese
• Beetroot, thyme and feta
• Squash, onion, garlic and sage
• Sweetcorn and cheddar with dried herbs

You can find lots more tasty family and baby recipes right here and also on the Organix website www.organix.com