The kids love pancakes! This is a savoury fritter, using a basic pancake batter. It contains (hides) a good portion of veg, making it a meal on it’s own or just served with a little salad. It’s a great way to get the kids to eat spinach, one of the few veg they don’t (think they) like! They are also great cold as a lunch, snack or dinner-on-run! Please feel free to omit the bacon for a fab vegetarian dish, and/or melt some cheese on top as an extra twist!


  • 4 heaped desert spoons of self raising flour
  • 3 x eggs
  • Milk (any) -a splash to loosen the mixture,if needed
  • 1 medium (approx 20cm) courgette, grated
  • Spinach- either a good handful of fresh, steamed and cooled or 4 cubes of frozen, defrosted
  • 1 cup of sweetcorn- canned or frozen
  • 1 spring onion, chopped finely
  • 3 rashers of back bacon (or 5 of streaky), chopped finely


  • Fry the bacon slowly until crispy, set aside to cool

Buzymum - Crispy bacon after gentle frying

  • Mix the flour and eggs together to form a pancake batter the consistency of double cream, if the mix is too thick, add a splash of milk. If it becomes too lose, add a teaspoon of flour
  • Place the courgette, spinach and spring onion into a clean muslin (or tea towel) and squeeze out all the juice
  • Chop the mixture through again
  • Add the veg mix and the sweet corn to the batter mix and combine
  • The mix can then be covered and left in the fridge until you are ready to eat
  • Add the crispy bacon pieces at the last moment to keep them crispy
  • Fry in large dollops until golden (about 3-4mins each side)

  Buzymum - Fritters cooking in the pan 

  • Serve with salad.
  • These are also great served cold for an out-and-about lunch or dinner!


Previous recipes: Chinese SalmonChorizo and veg pasta & Homemade fish (or chicken) fingers.

Click here for more quick, cheap and healthy dinner ideas and follow my blog for regular Kids Tea Tuesdays! xx

Veg and Bacon Fritters
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