With less than a week left of the Summer Holidays we’re trying to squeeze as much fun out of the time we have left before the kids are back at school and I’m back at work.
Yesterday was an amazing day which was filled with fun from the moment the kids woke up to homemade waffles for breakfast to the amazing rainbow fritters they made us all for tea with a trip to the local beach and paddling pool in between the two lovely meals.
The fritters were mixed by Master Frugal and cooked by his big sister which meant that all I had I had to do was sit at the dining room table and enjoy their company while they prepared them and then eat with them when they were done.
These rainbow vegetable fritters are great for a light lunch together or for a tea with something on the side – we usually have them with leftover meat from our Sunday dinner the following day.
How to get the kids in the kitchen making Rainbow Vegetable Fritters
100g plain flour
1 teaspoon of baking powder
100ml milk
1 medium egg
200g of veg – for this I used a mix of frozen peas, sweetcorn with a couple of spring onions and 4 baby plum tomatoes simply because that’s what we had in.
salt and pepper to season
This recipe is so easy that my kids have it memorised – we have it often with whatever we have in to use up and when we don’t have anything in, we just use frozen veg because we always have that in the freezer.
All you do is make the fritter batter by mixing the flour, baking powder, eggs and milk and then add the veg you’re planning on using. One of our favourite variations of this is just frozen peas and leftover gammon but today we were going for the easy option by just using some frozen veg we have in and some just about to turn tomatoes from the fridge.
Add a small amount of oil to a frying pan over a medium heat and literally just dollop some of your mix into the pan. I just use a small amount of oil so there’s so splashback when the kids flip this over and I tend to do smaller dollops and squish them a little bit so they cook through in the short time it takes them to cook on the outside.
You can tell when it’s ready to be turned over as you can slide it around the pan really easily with a spatula (thanks for that advice Master Frugal).
When it’s golden on both sides then your Rainbow vegetable fritters are all ready.
Miss Frugal named these ‘Rainbow Vegetable Fritters’ today as they’re really colourful and as she rightly pointed out, the colourful fritters will not only make kids want to cook but will also encourage them to eat their veg as they look so fun. I think we have a mini blogger on our hands here!
As I mentioned above, we do often use frozen veg from the freezer for this recipe (and for many others) as it’s great value for money, easy to cook with and doesn’t go off as quick as fresh. We used frozen peas and sweetcorn for this which we always have in our freezer along with frozen chopped onions which are literally a lifesaver and frozen rice which is my new favourite thing as it comes in bags that you just pop in the microwave for three minutes for fluffy rice every time and is really reasonably priced.
We just popped to our local Iceland store on Monday actually as we needed to stock up after a week away and they seem to be doing even more in their frozen veg range which is brilliant as I really am a fan I now have a drawer in the freezer just filled with frozen veg so there’s no excuse not to have veg every meal.
Oh, and in case you’re interested, the paddling pool we visited was an amazing free outdoor splash pool at West Cliff in Whitby. It’s huge, plenty of space for the kids to play and for the grown ups to chill. There’s an ice cream van parked over the road and a little shack selling inflatables so you have everything you need to have an amazing day. My two couldn’t have enjoyed it more and I can’t believe we’ve never been before!
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