“As a rule, children dislike foods which are said to be good for them, or are forced on them, and they take strong fancies to foods which they are not allowed to eat; advantage should be taken of these tendencies.”
Eric Pritchard, ‘Enfant Education’ (1907)
I have a two year old. I am very fortunate that she has taken an interest in cooking and is a very good eater, always has been – she was demolishing pate as a 5 month old. I think it’s a combination of things.
Generally she eats what we eat. She took an interest in what was on our plates at a very early age and became quite upset if there wasn’t a seat at the table for her when we sat down for meals – even if she had just eaten her vegetable/fruit puree.
Another contributing factor could be that she helps me cook and I find if she has helped in the process of making a meal she is more likely to eat it. She is dab hand at peeling garlic, loves chopping mushrooms and is a whiz on the veggie twister (a very useful kitchen tool to have in one’s repertoire).
It could also be that she is her mother’s daughter and has inherited my total obsession with food. The apple did not fall far from the tree.
These zucchini fritters are delicious. They are great for kids and adults alike.
Perfect for a light lunch or dinner right from the pan covered with grated Manchego cheese, served with sauteed green vegetables or a crisp green salad.
I make extra and serve them cold with a delicious Yogurt and Dill Sauce (recipe below).
“Cooking with kids is not just about ingredients, recipes and cooking. It’s about harnessing imagination, empowerment and creativity.”
…”and the mess!!!!”
1 small carrot
1 small Spanish onion, finely shaved using a mandolin
1 clove garlic, finely grated
¼ cup self-raising flour
2 tsp cumin seeds, toasted
3 eggs, separated
100gms Manchego cheese or Gruyere Cheese finely grated
50 ml olive oil
Shred zucchini and carrot lengthways using a mandolin. I actually use a veggie twister which is a gadget designed to create spirals or spaghetti from vegetables, you could also coarsely grate them.
Place the zucchini and carrot in a large bowl, add onion, garlic, flour and cumin seeds and toss. Stir cheese and egg yolks through and season to taste with sea salt and freshly ground black pepper.
Whisk eggwhites to firm peaks and gently fold through fritter mixture.
Heat oil in a large frying pan over medium heat. Place 2 tablespoonfuls of mixture into pan and cook for 2 minutes each side or until golden.
Yogurt Dill Sauce
1 cup Greek-style plain full-fat yogurt
2 tablespoons milk
3 tablespoons fresh chopped dill
To taste Coarse salt and freshly ground white pepper
Mix together yogurt and milk in a small bowl until well combined. Fold in dill; season with salt and pepper. Keep refrigerated until ready to use.
If your kids don’t go for the Fritters try ‘Green Spaghetti’ – zucchini ribbons sliced on the veggie twister. Let them make their own and see how it works.