I have quite a few baby food books that I never open because Franci is still content to eat my super-purees. Most of the finger food I put in front of her gets handed back to me, or she just holds it in her hand while opening her mouth for another bite off the fork.
Last weekend I decided to pick out a couple recipes to try and with a few modifications, this one I liked. Frances was ambivalent and preferred to feed her bites to me rather than to herself, but I think she’ll like them in the future.
These fritters are good on their own sprinkled with a little salt, dipped in yogurt, smothered in salsa or marinara, or with a few splashes of hot sauce.
Sweet Potato and Zucchini Fritters Adapted from Cooking for Baby: Wholesome, Homemade, Delicious
- 1 sweet potato, peeled
- 1 zucchini
- 1/2 C corn flour
- 1/2 C garbanzo bean flour
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/4 tsp ground pepper
- 1 egg
- 1/4 C whole milk
Heat a quarter inch of oil in a cast iron pan on medium-high heat.
Put sweet potato and zucchini through the grating attachment on a food processor (or use a box grater). Large handfuls at a time, put in a paper towel and squeeze out the excess moisture. Transfer to a medium bowl.
In a small bowl, combine flours, baking powder, salt and pepper. Mix into grated vegetables.
In another small bowl, whisk egg and milk together. Add to vegetables and mix to combine.
Using a quarter cup of batter at a time, pat into a flat patty. Make sure they are well compacted and that there aren’t a lot of vegetable strands poking out. Place in hot oil and cook about three minutes a side, flipping after it’s well browned. If the fritter is floppy and hard to flip, it hasn’t cooked long enough on that side.
I had to add more oil to the pan after cooking half. The original recipe calls for very little oil, like cooking pancakes, but I didn’t find that to be sufficient. Use refined coconut oil if you are concerned about how much oil you are using.
These fritters are a little sweet, thanks to the sweet potatoes. Next time I think I’ll add a little curry and turmeric to the dry ingredients for a middle eastern twist.