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
- 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)
- Serve with salad.
- These are also great served cold for an out-and-about lunch or dinner!
Previous recipes: Chinese Salmon, Chorizo 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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