• 3 carrots
  • 1 egg
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 2 tbsp plain flour
  • Oil for frying, anything except for olive

I have an idea for a TV programme, a version of Come Dine with Me where parents feed each other’s toddlers. You see I have started to notice that Charlie eats really well when surrounded by other toddlers, but less well with me. ‘Less well’ is an understatement.

Since he’s joined the world of toddlerdom he’s become a little like a mute schizophrenic dictator. Example; I made these carrot fritters on Sunday for when his (girl)friend came over for a BBQ. He ate three in a row, proclaiming ‘yum, yum’ as he munched. His girlfriend seemed impressed by his manly appetite and followed suit.

Monday lunch time I made him another batch, stupidly assuming I’d stumbled upon a recipe he loves. He refused to eat even one, shouting ‘no mummy’ and then shaking his head in silence for a good 3 minutes, as if I’d disappointed him. Mr B therefore enjoyed a supper where carrot fritters featured heavily.

Ingredients:

  • 3 carrots, topped and tailed and grated. (I don’t bother peeling.)
  • 1 egg
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 2 tbsp plain flour
  • Oil for frying, anything except for olive

Put everything except the oil and carrots into a food processor and whizz for around 2 mins until smooth and combined. Pour the mixture onto the grated carrots and mix with a metal spoon. It will look like there isn’t enough wet mixture to combine the carrot but fear not, you just want to coat each carrot strand a little, not produce a gloopy mess.

Put a good slosh of oil in a frying pan, heat for a minute or so on a medium heat on the hob and then drop spoonfuls of the carrot mixture into the oil. I managed about 4 in my frying pan as you don’t want them touching. Leave to fry on one side for about 2 mins and then turn over with a spatula. Don’t mess about with them before 90 seconds is up or the skin you’re trying to form on the fritters will break and stick to the pan. Once cooked on both sides drain on kitchen roll, then serve. They’re pretty hot so be careful with little mouths.

Mr B commented that these are a lot like flat onion bhajis which makes me think a few spices like cumin and ground coriander wouldn’t go amiss. Lovely Alison thought they’d be nice with a cucumber raita. I agree with them both.

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