Funky fritters

Tam West

A former Masterchef contestant and early childhood educator, Vanessa Baxter now runs kids' cooking classes. She says: Children I have taught love making fritters. There are so many possible combinations, and kids can be encouraged to add ingredients and sample the results. Fritters are quick to prepare and fun to cook. They make a fabulous, nutritious snack and leftovers are perfect for the lunchbox or even breakfast. Serve with my guacamole for a yummy lunch idea.

See more about Vanessa here.

Ingredients

2	Corn cobs (Main)
2	Spring onions
1 dash	Olive oil, for frying, use butter if preferred
1	Courgette (Main)
½ cup	Cheddar cheese
2 Tbsp	Flat leaf (Italian) parsley
3	Eggs
½ cup	Flour

Directions

1. Hold the corn upright on a chopping board and use a sharp knife to slice the kernels of corn off the cob.
2. Slice the roots off the end of the spring onion. Carefully slice the spring onion thinly into circles up where it turns really green — then you can stop.
3. Heat a little olive oil in a small frying pan. Add the onion and corn and cook for 2 to 3 minutes to soften slightly. Remove from the heat and tip into a bowl.
4. Use a chef's knife to slice the ends off the courgette and discard. Use a box grater and grate the courgette on the large hole edge. Pop into the bowl with the onion and corn.
5. Use the same holes and grate the cheese. Add to the bowl also.
6. Chop the parsley and add to the other ingredients, mixing together with a large spoon.
7. Crack the eggs firmly on the side of a clean bowl and pull apart the shell with your two thumbs. Tip the egg whites and yolk into the bowl. Use a fork or whisk to lightly mix the eggs. Tip the eggs into the vegetables and mix together. Season with salt and pepper and add in the flour and stir to fully combine.
8. Heat a frying pan with a little oil. Add some spoonfuls of mixture, pikelet size, to the hot pan and cook on the first side for 2-3 minutes until set and golden. Carefully flip using a wide spatula and cook until set through. Remove to a plate lined with paper towel.

For younger kids

Grate the courgette and the cheese. Mix together the ingredients. Measure out the flour. Crack the eggs. Pour in and flip the fritters.

For older kids

Make independently from start to finish.

Top tips

Use whatever ingredients you have around. Children tend to love cheese, so if you are wanting to throw a new vegetable into their diet this could be a perfect opportunity to give it a try. These freeze perfectly. Just add squares of baking paper between each fritter before freezing so they’re easy to take out. They can be a quick snack on the go or for post-sports. Kids will be happier using a non-stick frypan but you will not get a true golden crust on the fritters. Older kids can be encouraged to try with a regular frying pan.

More back-to-school recipes from Vanessa

• Out of this world overnight oats
• Groovy guacamole