Agh. The dreaded day has landed upon us; my once wonderful eater has turned into a right fusspot for the best part of the past week.
Foods she once devoured she now reacts to as though I was giving her cat food (squawking and scrunchy faces and spitting food back out ensue).
One thing I’ve found though, is that finger foods will find their way into her mouth more often than not so I figured – how do I make her favourite foods into more of a readily held meal?
Solution: combine them in egg, milk and flour to make Fritters. Voila! My greedy eater is (kind of) back:
- 1 egg, beaten
- 50g self-raising flour
- 10ml milk
- 1 already-roasted sweet potato, flesh scooped out
- 3 spring onions, finely sliced
- 100g courgette, grated
- 2tbsp sweetcorn
- 50g cheddar cheese
You’ll need to have a sweet potato already baked and ready to be used so wash, stab with a fork a bit and bake in an oven for 40-60mins (depending on size) with a bit of foil on the rack underneath to catch any juice.
Then you can get the batter ready…
- In a large bowl, beat the egg lightly. Mix in the flour and then the milk to form a thick batter.
- Cut open the baked sweet potato and scoop the squishyness out and into the batter.
- Add the spring onions, courgette, sweetcorn and cheese. Mix well.
- Heat up a non-stick frying pan with a light drizzle of oil for good measure over a medium heat.
- Using a table spoon, plop heaped tablespoons of the batter into the pan so that they form nice even rounds and fry for 2-3mins each side till a lovely golden brown.
- Note – they’re not the driest fritters on account of the veggies in the mix!