Courgette fritters for baby led weaning
These lightly spiced courgette fritters make an excellent finger food for baby led weaning. This yummy recipe is free from dairy, eggs, gluten and nuts - perfect for little ones with allergies.
Ingredients
- 1 flax egg (1 tablespoon ground flax seeds mixed with 2 and a half tablespoons cold water)
- 250 g courgettes
- 60 g chickpea flour (also known as gram flour)
- 1 tsp paprika
- ½ tsp mild chilli powder
- pinch of salt (This can be left out entirely for babies under 1)
- 1 tbsp sesame seeds (optional)
- 1 tbsp olive or rapeseed oil (for frying)
Instructions
- Firstly prepare the flax egg by mixing up one tablespoon of ground flax seeds with 2 and a half tablespoons cold water. Put this in the fridge for at least 10 minutes to thicken up.
- Grate the courgettes (no need to peel them), squeeze out the excess moisture and add to a large mixing bowl.
- Then simply add the flax egg and all the other ingredients (except the oil) to the same mixing bowl. You can adjust the amount of chilli, paprika and salt depending on your child’s age and how strong you want the taste to be.
- Stir everything up to make sure it is really well combined.
- Heat your oil in a non-stick frying pan (I use olive oil). When it’s hot, add a tablespoon of the mixture per fritter, and press the mix down slightly so it’s in a flat pancake shape. Fry at a medium/high heat for 4-5 minutes on each side, until golden.
Notes
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking 'may contain' statements on each ingredient and making your own assessment of risk based on personal circumstances.