Courgette Cheese Fritters

Claire Wright

Featuring:

Courgette

Effort:

Complexity:

Cost:

Serves: 4

Prep time: 5 mins

Cook time: 15 mins

Ingredients:

250g flour

3 tsp baking powder

2 eggs

2 courgettes

100g grated or crumbled cheese (Parmesan, Cheddar, feta and goat’s cheese all work well here)

Handful of pitted olives, halved, optional

300ml milk

Oil, for frying (ideally olive but use what you can afford)

Tomatoes, mushrooms and/or avocado, to serve

Veg Portions / Serving: 1

Whether you are looking to use up some slightly sad-looking courgettes to save them from the bin, or in need of a way to tempt the kids when it comes to eating courgette, give these easy, affordable, delicious fritters a go, you may be pleasantly surprised! Just as great for breakfast (make ahead the night before and simply microwave or toast for a few seconds to save time in the morning) as cold in lunchboxes or even stacked high with some more veggies and a little cooked meat or butter for a cheap & easy midweek “brinner”!

Method:

Whisk the flour and baking powder together in a large bowl. Beat the eggs and add to the flour with the milk, whisking until it makes a smooth batter. Grate the courgettes and add to the batter with the cheese and olives (if using).

Fry the batter in olive oil in a frying pan set over medium heat, using about 2-3 tbsp of batter for each pancake. Flip when bubbles start to appear on the top of the pancake batter (about 1-2 mins). Cook for another 1-2 mins on the other side until cooked through, then repeat with remaining batter. Serve hot with sliced tomatoes, cooked mushrooms and/or mashed avocado.

Engaging Kids

Kids who engage regularly with veg through veg-themed activities, such as arts and crafts, sensory experiences, growing and cooking are shown to be more likely to eat the veg they engage with. Encouraging kids to engage and play with veg is the handy first step to them developing a good relationship with veg and life-long healthy eating.

Kids in the kitchen

The eventual aim, if possible, is to get kids in the kitchen. Don’t worry, this doesn’t have to mean they are with you from start-to-end creating mess and rising stress levels! It can be as simple as giving them one small job (stirring, measuring, pouring, grating, chopping…) ideally involving veg. They can come in to do their little bit, and have fun with you for a few minutes. Getting them involved, making it playful and praising them plenty for their involvement, perhaps even serving it as dinner they “made”, makes it much more likely they will eat the food offered, not to mention teaching them important life skills. Find ideas, safety tips, videos and even a free chart in our Kids in the Kitchen section here.

Activities

While getting kids to interact with veggies for real and using their senses to explore them is best, encouraging hands off activities like arts & crafts, puzzles & games or at-home science experiments can be a great start, particularly for those who are fussier eaters or struggle with anything too sensory. Use these veg-themed activities as a stepping stone to interacting with the veg themselves. We have loads of crafty downloads here, puzzles here, and quirky science with veg here.

Sensory

Once you feel your child is ready to engage a little more, you can show them how to explore the veg you have on hand with their senses, coming up with playful silly descriptions of how a veg smells, feels, looks, sounds and perhaps even tastes. Find ideas, videos and some simple sensory education session ideas to get you started here.

Serving

The moments before food is offered can be a perfect opportunity for engagement that can help make it more likely a child will eat it! Giving children a sense of ownership in the meal can make a big difference to their feelings going into it and the pride they take in it. You know your child best, but if you aren’t sure where to start, we have some fun and simple ideas for easy roles you can give them in the serving process over here.

Claire Wright

Editor: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, then Editor, looking after Veg Power's website, content, recipes and social media platforms.

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