With a mild and sweetly spiced taste these Carrot Fritters are an easy way to add vegetables to your child’s diet. The kids will love dipping the fritters in their own individual yoghurt bowls

Check out our latest family recipe from Dawn Quest at Meals Our Kids Love.

Dawn writes:

My daughter, who hates vegetables, loves these Carrot Fritters. In fact she gave them a 10 out of 10. Yes, she only took little bites and mostly with a worried expression on her face. But she ate a whole fritter. And that’s a big relief for me as last night was one of those nights I lay awake worrying about the state of her diet and feeling guilty about being a not-good-enough mum.

What kind of mum lets her children not eat vegetables? Me, that’s who.

So, success! These have a lovely mildly curried flavour that you could up the ante on if you wanted to. You could also add just a dash of cayenne if there are any spice-loving kids in your family (I have one). But for the purposes of an easy lunch dish, I kept these simple.

I used coconut oil to fry these (the flavourless kind) because it has a high smoke point and is much more stable at higher temperatures than other oils – in short, it doesn’t tend to smoke easily and stink up the kitchen. But any good quality oil will do.

These are lovely served with pitta bread and a nice crunchy green salad.

Ingredients
For the fritters:
2 large carrots, peeled, trimmed and grated
2 eggs
125g plain flour
2 spring onions, minced or finely chopped
handful of coriander, finely chopped
juice and zest of ½ a lemon
1 tsp curry powder
1 tsp ground cumin
salt and pepper to taste
1 - 2 Tbsp coconut oil for frying

For the yoghurt dip:
250ml of plain yoghurt
1 tsp curry powder
juice and zest of ½ lemon

Method
1. Set the oven on a low temp (140C/275F/Gas Mark 1 should do it)
2. First make the dip by combining the yoghurt, curry powder and zest and juice of the lemon. Mix well and pop in the fridge until you are ready to serve
3. To make the fritters, combine all fritter ingredients in a bowl and mix well. You will have quite a stiff "batter" by the end of mixing
4. Spoon the oil into a frying pan over a high heat and bring to sizzling point
5. When the oil is sizzling, spoon a heaped tablespoon of mixture into the pan and press down/ shape into a fritter with the back of a spatula.
6. Fry until golden brown on one side, flip over gently and fry on the other.
7. When done, transfer the fritters onto a paper towel to blot any excess oil and then put onto a baking sheet lined with parchment paper. Pop in the oven to keep warm while you make up the others
8. For the yoghurt dip, combine the yoghurt with the curry powder and juice and zest of the lemon. Stir well and serve with the fritters.