I’ve always had a thing for salty, savoury foods. Eating a buttery cob of corn, sprinkled with salt is my first really significant food memory. At the beginning of the summer, the fields would be high, but as we neared August, the first roadside corn stands would dot the two-lane highway. I remember driving through small towns and by cornfields on the way up north to the cottage where I would spend weeks during the summers. Related: Learn more about helping your child try peas.Cheesy corn fritters are the perfect summer side dish with fresh corn, cheddar cheese, green onions and jalapenos. Give your child frozen peas and ask them to construct a shape or spell out their name with the peas. Here’s an example of one activity to get picky eaters more comfortable with peas. If you have a selective eater, a fun, no-pressure food play activity could help them get more comfortable with new foods. Have a picky eater who is still learning to like peas? Related: Got shredded zucchini? Make these easy zucchini fritters for kids.
Korean vegetable fritters would be great served with a soy dipping sauce on the side.
#Giada chessy corn fritters how to#
What sides to have with fritters & how to serve them Related: Looking for more recipes with frozen corn? See our esquites recipe with fro z en or canned corn. They’re also easy to warm up on a nonstick pan (with or without oil) and in the microwave for a minute or less. These crispy corn and veggie fritters can be eaten cold, but if you’d like to reheat, place them in the oven or airfryer (which keeps them extra crispy) at 350 degrees F / 177 degrees C for a few minutes until warmed through. The leftovers keep well in the fridge for 3 to 4 days, so your family can come and grab a fun, homemade snack whenever they want! Related: Learn 6 ways to add calories to your child’s food. Cook each patty on one side until it begins to hold its shape, then flip it over and cook on the back side until crisp and golden brown. Heat oil in a non-stick frying pan and cook fritter patties in oil with about ¼ cup of mixture per patty.Add a couple tablespoons of water so the mixture gets sticky. First, you mix flour, starch, sesame seeds, salt and onion powder in a bowl along with defrosted frozen peas and corn.In the end, you’ll get 6-8 mixed vegetable fritters, about 3 servings. Making these veggie fritters with frozen peas and corn is easy and takes about 20 minutes from start to finish. Related: Read about our strategy for reversing picky eating. Fritters can also be a useful tool in getting toddlers or young children to eat hard-to-hold foods like peas and corn.Ĭorn-vegetable fritters can also be frozen for up to 3 months, so make a batch and freeze them to add to meals or your child’s lunchbox in a pinch. These mixed veggie fritters are great for kids and parents because they’re a creative way to use leftover frozen veggies (which you probably have on hand). Easy fritters for kidsĮasy-to-hold foods are a lifesaver for parents! Plus, what kid or toddler can resist a good crunch in their food? Fritters of all kinds tend to fly off the plate in many families–sometimes even just as they come out of the pan! Kids can eat them with their favorite dip or Greek yogurt. Related: Does your child refuse to eat corn? Read our guide to learn how to get your child to eat corn. Avoiding eggs? These easy vegetarian fritters are made without eggs. Toasted sesame seeds and mozzarella cheese are tossed in the mix for extra protein and a boost of flavor. This version offers busy parents a bit of convenience by using frozen corn and peas instead of a mixture of freshly chopped or grated vegetables. Jeon, a Korean fritter or savory pancake, is often eaten as a snack or appetizer, and it served as inspiration for this vegetable fritter recipe.
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