Lets Bake - Great Kids Cooking Recipes
In all my classes teaching kids and parents to cook and eat well I have always always found that letting kids help with the cooking means they are so much more likely to eat or at least try. I believe that seeing, touching and smelling what goes into their food takes away a lot of the unknown and they feel less anxious or intimidated when it come to eating. In this recipe kids can help to grate the zucchini, chop the herbs (use clean scissors or they can just tear them), crack the eggs and mix. Give it a go. And the bonus is you might just get some greenies into them minus the whinging and arguing at the dinner table!
- 3 medium zucchini (or two large)
- 1/2 red onion
- 100g fetta
- handful of fresh herbs (basil, parsley, mint or a mixture work well)
- 1/2 cup self raising flour
- 1 tbs light sour cream
- 2 eggs
- 1 tsp ground nutmeg
- pinch salt & pepper
- 4 tbs regular olive oil
1. Coarsely grate the zucchini and onion. Place them into a clean tea towell, twist the top and squeeze the ball at the bottom over the sink to remove the extra liquid. (this will help the fritters stay crispy when you cook them) Throw the zucchini and onion into a medium mixing bowl.
2. Grate or crumble the feta into the bowl and add the roughly torn or chopped herbs, flour, nutmeg and salt & pepper
3. Use a spatular or spoon to mix until all combined.
4. Whisk the eggs and sour cream in a small jug or bowl and add to the zucchini.
5. Mix until just combined (don't over mix or your fritters will get tough and rubbery - lumps are good!)
6. Heat a large frying pan oven medium high heat for around 3 minutes. Add half of the oil and allow to get hot for a minute or so. Carefully drop dollops of the mixture into the oil with two spoons, using one spoon to scoop and hold the mix and another to push it off gently. Use the back of the spoon to flatten it a little.
7. Cook one side for a couple of minutes or until it looks golden brown. Flip them over using an egg slide and a spatula. Use the slide underneath and the spatula to push them onto it. Be careful but confident when you flip and always keep everything as close to the pan as you can.
8. When the other side is golden brown and they feel firmish in the centre remove them from the pan and place on a cake rack with some paper towell on the bench underneath to cool. (see top pic)
9. Repeat cooking with rest of the mix and serve as soon as you can with whatever you fancy.
*cooling on the rack with the paper towell on the bench underneath makes sure the oil drains away from the fritters keeping them crispier - this is a great Janelle Bloom tip!
*I like to mix equal amounts of whole egg mayo with light sour cream and a dash of ketchup to serve with them as a dipping sauce!
*Leftovers can be stored in an airtight container in the fridge and eaten in lunch boxes the next day or gently reheated in a frypan, and served with some eggs any way you like em, for breakkie!
*swap the feta for a handful of grated parmesan or tasty cheese if you only have that.
*throw in some extra veggies if you like…sweetcorn works well as do some frozen peas or even grated carrot or sweet potato
Thankyou to Foodie Master www.sweetpeacuisine.com.au for this family-favourite recipe.