We’re now in full swing with weaning Baby S. I halfheartedly made some purées for him as we started weaning him just before six months, but he wasn’t very keen and preferred to feed himself. Going down the baby led weaning route means that I’ve been having to work hard at making meals that the other two will eat and that are suitable for him as well.
This sweetcorn fritters recipe is suitable for the whole family. You can blend the batter together before cooking as I have here to make it smoother for a baby, or leave all or half of the kernels whole for a crunchier fritter.
Ingredients (makes about 10 small fritters)
200g sweetcorn, tinned, fresh or frozen. If you’re going to blend the corn into the batter cook the sweetcorn first.
120g gram (chickpea) flour, sifted
1/2 tsp baking powder
1 tbsp curry powder
1/2 tsp ground cumin
Sunflower oil, for frying.
Mix the dry ingredients together with the sweetcorn and whisk in the water gradually until you have a thick batter. Blend until smooth, or leave as it is depending on your preference.
You can deep fry these but I prefer to shallow fry them. Heat a tbsp of sunflower oil in a non-stick frying pan. Add a tbsp of batter, fry for three minutes over a low-medium heat, then flip and cook the other side for a further three minutes until golden brown.
Serve with rice and a yoghurt dip. These freeze really well. Place a sheet of greaseproof paper between each fritter, or freeze spread out on a plate or tray for a few hours before transferring to a container – this will stop them sticking together.
This recipe is adapted from the sweetcorn fritters recipe in Veg Every Day by Hugh Fearnley-Whittingstall.