I love making food for the whole family that the baby can also enjoy. And who doesn't love a crispy fritter? These are packed with sweet potato and zucchini making them a vitamin A, manganese, and potassium powerhouse. They can be easily cut into pieces for early finger foods and are great for older toddlers to hold and bite on their own. They also make a delicious side for adults when dipped in sour cream, greek yogurt, ketchup, or mustard! Life is so much easier when you can make one dish that everyone can eat!
1 medium sweet potato, peeled and coarsely grated
1 large zucchini, coarsely grated
1 C corn flour
1/2 tsp baking powder
salt and pepper
1/3 C whole milk
2 Tbsp olive oil
- After grating the zucchini and sweet potato, wrap them up in a towel and squeeze out any excess liquid. Transfer to a medium bowl.
- In a small bowl, combine the corn flour, baking powder, salt and pepper. Pour into bowl with zucchini and sweet potato. Stir until evenly coated.
- In the same small bowl, combine the egg and milk and beat together. Pour into bowl with vegetables and mix well.
- Heat the olive oil in a large skillet over medium high heat. Scoop out large tablespoonfuls of the fritter mixture and form into balls. Press into 2" discs and place in skillet. In batches, cook until brown and crisp, about 3 minutes. Flip fritters and repeat on the other side.
Adapted from Cooking for Baby by Lisa Barnes