Fritters are often a family favourite and a great way to use up any leftover veg you might have/ Plus, in this recipe they are baked rather than fried which means easier, healthier and weaning friendly too.
Ingredients
175g courgette
100g carrot, peeled and grated
70g halloumi cheese, grated
25g Cheddar cheese, grated
2 eggs, beaten
4 tbsp plain flour
2 tsp thyme, chopped
1 tbsp basil, chopped
100g carrot, peeled and grated
70g halloumi cheese, grated
25g Cheddar cheese, grated
2 eggs, beaten
4 tbsp plain flour
2 tsp thyme, chopped
1 tbsp basil, chopped
Method
- Pre-heat the oven to 180C Fan.
- Line a large baking sheet with non-stick baking paper.
- Put the courgette and carrot into a clean tea towel and squeeze out as much liquid as possible. Place the vegetables into a bowl with the remaining ingredients.
- Mix well, then spoon about 20 heaped tablespoons onto the baking sheet.
- Bake in the oven for about 15 to 20 minutes until set and lightly golden brown.
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