Funky fritters
A new school year provides an opportunity to get the kids cooking, says Vanessa Baxter
It’s back to school for the kids and time for the daily routine of lunchboxes, snacks and family meals. Get yourself off to a great start with these simple recipes, which will have the kids clambering to jump into the kitchen too.
Empower your children by giving them specific kitchen responsibilities. The more tactile and interactive you can make it, the happier they will be to help. Reading a recipe assists in understanding the systematic importance in cooking. Once they are clear about how the recipe will be followed they can get ready to prepare. Give them a tray where they can lay out all their ingredients. They will be excited to copy this prep method — just like a celebrity chef! Provide them with simple kitchen safety rules plus a few basic tools and your mini chefs will be ready to cook.
There could not be a more practical example of an interactive learning experience than cooking. You can lighten the load and in the process your kids are likely to try more ingredients while learning patience, sharing and sequencing. Don’t forget to show them your ideal method of tidying up too.
Create a positive cooking experience in your home and support invaluable life skills and communication. Keep the kitchen a positive and fearless place for growth and family fun.
Groovy guacamole
In creating this simple dish, kids can practise kitchen techniques and very quickly have something delicious to eat. It is a wonderful dip for post-school snacking or as a topping or filling for lunchbox items. Make sure all the avocados are at the same point of ripeness. Season and flavour the guacamole then let it sit for at least 5 minutes before taste-testing as the avocado takes time to absorb all the flavours. Add further seasonings such as chilli, onion, tomato and coriander then, if required. 1 lime (2 Tbsp juice) 3 hass avocados 1 large red ripe tomato ½ medium red onion 1 tsp sea salt flakes
1 Slice the fresh lime in half and use a hand juicer to squeeze out the juice.
2 Cut the avocados in half lengthwise around the central stone. Twist the halves to open. Use the flat blade of a chef’s knife to hit the stone. Twist the stone with the knife and remove. Use a table knife to slice through the avocado flesh lengthwise, then crosswise to form a crisscross of cubed flesh. Use a spoon to scoop out the diced avocado into a wide based bowl. Immediately sprinkle with 1 Tbsp lime juice. Mash the avocado with a fork until it is creamy but still with a lumpy texture. Set aside.
3 Slice the tomato into quarters. Remove the seeds and discard them. Slice the quarters into strips, then dice the strips so you have tiny cubes of tomato. Add to the avocado bowl.
4 Finely dice the half red onion by cutting lengthwise (keeping the root on the onion to hold it together) and then crosswise. Add to the bowl. 5
Add another tablespoon of lime juice plus the 1 tsp of salt. Set aside for 5 minutes. Taste and season further if needed.
Younger kids
Mash the avocados, de-seed the tomatoes with a spoon and squeeze the juice from the lime.
Older kids
Carefully learn to open the avocado, remove the stone and dice the flesh in the skin. De-seed tomato with a knife and then slice and dice. Carefully dice the red onion with supervision.
Eating ideas
Use as a dip with sticks of carrot, cucumber and capsicum or natural corn or kumara chips. Add to tacos, sandwiches, sliders or use to top fritters and salads.
Funky fritters
Children I have taught love making fritters. There are so many possible combinations, and kids can be encouraged to add ingredients and sample the results. Fritters are quick to prepare and fun to cook. They make a fabulous, nutritious snack and leftovers are perfect for the lunchbox or even breakfast. Serve with the guacamole for a yummy lunch idea. 2 cobs corn 2 spring onions Olive oil or butter for frying 1 courgette ½ cup cheddar cheese 2 Tbsp flat leaf parsley 3 eggs ½ cup flour
1 Hold the corn upright on a chopping board and use a sharp knife to slice the kernels of corn off the cob.
2 Slice the roots off the end of the spring onion. Carefully slice the spring onion thinly into circles up where it turns really green — then you can stop.
3 Heat a little olive oil in a small frying pan. Add the onion and corn and cook for 2 to 3 minutes to soften slightly. Remove from the heat and tip into a bowl.
4 Use a chef’s knife to slice the ends off the courgette and discard. Use a box grater and grate the courgette on the large hole edge. Pop into the bowl with the onion and corn.
5 Use the same holes and grate the cheese. Add to the bowl also.
6 Chop the parsley and add to the other ingredients, mixing together with a large spoon.
7 Crack the eggs firmly on the side of a clean bowl and pull apart the shell with your two thumbs. Tip the egg whites and yolk into the bowl. Use a fork or whisk to lightly mix the eggs. Tip the eggs into the vegetables and mix together. Season with salt and pepper and add in the flour and stir to fully combine.
8 Heat a frying pan with a little oil. Add some spoonfuls of mixture, pikelet size, to the hot pan and cook on the first side for 2-3 minutes until set and golden. Carefully flip using a wide spatula and cook until set through. Remove to a plate lined with paper towel.
Younger kids
Grate the courgette and the cheese. Mix together the ingredients. Measure out the flour. Crack the eggs. Pour in and flip the fritters.
Older kids
Make independently from start to finish.
Top Tips
Use whatever ingredients you have around. Children tend to love cheese, so if you are wanting to throw a new vegetable into their diet this could be a perfect opportunity to give it a try.
These freeze perfectly. Just add squares of baking paper between each fritter before freezing so they’re easy to take out. They can be a quick snack on the go or for post-sports.
Kids will be happier using a non-stick frypan but you will not get a true golden crust on the fritters. Older kids can be encouraged to try with a regular frying pan.