Pea And Sweetcorn Fritters – Baby Led Weaning Recipe

We are not at home at the moment, we’ve moved in with my parents for a short time while we have some work done. So instead of out usual menu plan I thought I’d share something different – a recipe!

I’ll be the first to put my hands up and say I don’t have the best diet out there. I try to keep it balanced, but both JHogg and I can be quite fussy eaters. For Piglet, I want to make sure he is always exposed to good healthy meals from the start and hope that he doesn’t pick up on our fussiness.

If you have ever read any of my meal plans you’ll know that I like to make most of our meals from scratch. We don’t get to sit down and eat as a family during the work week as JHogg is home too late, so Piglet usually has something different to us earlier on.

To keep things quick and easy I look for meal ideas which I can batch cook and freeze. I then just pull out whatever we need for the meal and defrost it. I’m all about speed!

The first time I tried sweetcorn fritters was in Thailand in 2012. We were served them in a few places and I was pleasantly surprised with how they tasted. When Piglet’s weaning journey took a turn and he became more interested in finger foods I thought they’d make a great healthy meal for him to have.

I started adding peas more recently, and I quite like the combination – and Piglet seems to as well! He always scoff these down. I like to blitz up some of the sweetcorn in the food processor to make the flavour stronger in the pancake part!

Ingredients

• 100g Self Raising Flour
• 1 tsp Baking Powder
• 1 Egg
• 100ml Milk (I use whole milk with Piglet, but you can use expressed or formula if you prefer)
• 150g Sweetcorn – either frozen or canned
• 50g Peas – either frozen or fresh
• 1 Spring Onion – roughly chopped.

Method

1. Place the flour, baking powder, egg, milk, spring onion and half the sweetcorn and peas into the food processor. Blitz it until a smooth consistency is formed.
2. Mix in the remaining sweetcorn and peas.
3. Heat a little oil or butter in a frying pan. Add a heaped tablespoon of the batter into the frying pan, and use the back of the spoon to flatten it slightly. I find that I can have 3 fritters in the pan at any one time, more than that lowers the temperature of the pan too much.
4. Fry the fritters for 4-5 minutes on each side, turning them when they are golden.
5. Serve and enjoy!

The fritters last for around 3 days in the fridge if they’re kept in an air tight container. I like to make a big batch and freeze them. Make sure you add a sheet of greaseproof paper in between each fritter before freezing to prevent them sticking together.

Pea and sweetcorn fritters are a firm favourite around here – Piglet happily chomps them either at home or on the go.

Let me know if you give them a go – tag me in your pictures on Instagram and Twitter with @OddHogg