See, Moomin makes a good point here… are we intent on full vegetable transparency or will we succumb to the Jamie Oliver-patented method of hiding bits of greenery where’er we can? It’s hard to say at the moment, while we have babies who are by and large obedient.
I’d say that as a point of principle we should try to encourage children to appreciate veggies for what they are, but what harm can there possibly be in frittering a courgette? Especially if courgettes would otherwise be off the menu…
Grate 350g of courgette and squeeze out as much liquid as possible.
Add a grated onion, 60g of gram flour, 1/4tsp of baking powder and 1 tsp of coriander.
(You might think all my recipes involve gram flour. You’d be wrong. I use rice flour as well.)
Fry a good dollop for 2-3 mins each side.
Now, I don’t know whether this is allowed in the world of BLW, but Minky doesn’t really eat courgettes. She prefers to dump them over the side of the highchair without a backwards glance. However, she ate three of these for tea. Are we allowed to hide vegetables from them?
I wasn’t particularly keen on these myself. Perhaps a liberal coasting of salt is required? Wait a sec…yes, salt helps!
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Just made these with the addition of a good handful of chopped fresh mint (instead of coriander) and some garlic. Delicious! Served with homemade raita for the non diary intolerant members of the family, a big hit.
I just made these with some chopped cooked chicken added, and (because they were just for me, not the baby) salt, pepper and mustard. Really, really good.
In fact it isn’t the above recipe at all because I don’t use the onion or baking powder and I do add egg, but whatevah, it’s a courgette fritter :)
I love this BLW and tried the Courgette fritters, fried it as the recipe says, but found it very oily!! Do not think that is good for baby though. Any advice on what I can do or similar recipes please!
Nothing wrong with babies having fats, they need them, but if the recipe itself was too oily tasting, you might need it to be hotter in the pan and you could also dab the fritters onto some kitchen towel.
I used hemp oil when frying instead of regular generic vegetable oil. I like the taste of olive oil for this kind of frying too. It just needs to be watched carefully because olive has a lower burn temperature.
I tried these with Brussel sprouts and they were fantastic. You couldn’t taste the Brussel sprouts very much, so a good way to ‘hide’ veggies :)
I forgot to say the Brussel sprouts had been steamed already. I didn’t use them raw
I added egg, salt, lemon rind and juice of an unwaxed lemon and some cracked black pepper. I then made a lemon juice dressing to go over the top of the cooked fritters…beautiful base recipe though. My 9 month daughter loves them.
I’ve never used gram or rice flour what is the differance can you use normal flour?
gram flour is chickpea flour so gives that savoury taste, i’ve never used rice flour either so can’t comment, but i reckon you’d be okay with flour. i’ve had a look at other fritter recipes and they seem to use either plain or self-raising, so it looks fine.
I tried squeezing the water out of the courgettes by hand. It didn’t work well. I ended up having to add several tablespoons more of the gram flour to reduce the wetness (as an aside: gram flour is chickpea flour). Next time I will try putting the grated courgette in a fine strainer and squeezing the juice out by pressing with a spoon.
The fritters were delicious – even with the extra gram flour.
Do these freeze well? I have made them and they were a hit. I whizzed the courgettes in the blender as graters and my knuckles don’t get on. I used a sieve to remove the excess fluid.